Fresh Spaghetti with Fresh Tomatoes and Burrata
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Ingredients & Equipment
What we send
- 1 pintcherry tomatoes
- 1/4 ouncebasil
- 1 clovegarlic
- 1/4 teaspooncrushed red pepper
- 2 tablespoonswhite wine
- 1/2 cuptomato purée
- 8 ouncesfresh spaghetti
- 1/2 ouncegrated Parmesan cheese
- 4 ouncesburrata
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large pan
Bring a large pot of water to a boil over high heat. Rinse tomatoes and halve. Rinse basil and set aside 1 whole sprig for making sauce; roughly chop or tear remaining leaves, discarding stems. Mince garlic.
Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat) and garlic and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium high, add tomatoes, and sauté, breaking up with a spoon, until beginning to soften, 4-5 minutes. Season with ¼ teaspoon salt and black pepper as desired.
Simmer Tomato Sauce
Add white wine and cook until slightly reduced, 1-2 minutes. Then, add tomato purée and whole basil sprig. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until tomatoes are very soft, about 4 minutes more. Remove pan from heat.
Cook SpaghettiSeason boiling water generously with salt. Stir in spaghetti and cook until al dente, about 3 minutes. Reserve ½ cup pasta cooking water, then drain.
Remove and discard basil sprig from tomato sauce, return pan to medium heat, and add spaghetti. Cook, stirring, until pasta is coated and warmed through, 1-2 minutes. Add reserved pasta cooking water, 2 tablespoons at a time, until sauce is thick and clings to noodles. Stir in Parmesan. Taste and add more salt and black pepper as needed.
Divide spaghetti and sauce between serving dishes. Remove burrata from container, discarding excess liquid. Tear into bite-size pieces and dot over pasta. Garnish with chopped basil for a pop of color, grab a fork, and twirl away.