You guys. I have the most amazing way to snazz up a plate of pasta. It’s called…Burrata cheese ????????. Omg this cheese. I first came across it years ago when I did an externship in a fine dining restaurant kitchen and y’all. There was burrata on everyyything and omg what a way to live. So creamy, so delicious.
Ok so listen. You’re having peeps over and you’re jonesin’ for pasta and you want something simple to make, quick to cook, yet still fancy to serve. Simple tomato basil spaghetti with burrata to the rescue!
First off, 20 minutes to pasta heaven guys. Doneee.
Second, a quick homemade tomato basil sauce is all you’ll need to dress some al dente spaghetti noodles. Top with a little fresh basil and a few cherry tomatoes for extra yums.
Third, that burrata though. Tear it up and plop it down on top of the spaghetti. Drizzle with some olive oil and top with more fresh basil and ground black pepper. TBH I dont see how any plate of plate is going to be complete after this without that cheese.
Now you might reaching for the burrata at your local grocery store and then see the price tag. “Wait whaaat? It’s twice as much as mozzarella! Forget it, I’ll just buy that instead”. Truuuuust me, it’s not the same and it’s totally worth it. TOTALLY. Worth it. It might look like mozzarella but it’s completely different on the inside, super creamy and just oh so tasty. You’ll never be the same again. The ultimate cheesy goodness.
Have I sold you yet? Tomato basil spaghetti with burrata. Get it ????????.Print
- 1 lb spaghetti noodles
- 28 oz diced tomatoes
- 28 oz tomato sauce
- 1/2 cup red wine
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon dried thyme
- Pinch chili pepper flakes
- Salt, pepper to taste
- 2 sprigs fresh basil
- 1 cup cherry tomatoes, halved
- 8 oz burrata cheese, torn
- Extra virgin olive oil for drizzling
- Salt and pepper to taste
- Heat 1 tablespoon olive oil in a large pot over medium high heat. Add onion and cook, stirring frequently, until onion is softened and somewhat see through, about 5 minutes. Add garlic and cook 1 more minute, until fragrant.
- Stir tomato sauce, diced tomatoes, red wine, dried herbs, and chili flakes into the pot and mix until combined. Add 1 sprig of fresh basil (whole leaves and stem). Bring to a boil, reduce to a simmer, and cook 10 minutes, stirring occasionally.
- While sauce is simmering, cook spaghetti pasta to al dente according to box instructions. When draining, the spaghetti, save 1 cup of the pasta water and set aside.
- When the sauce is ready, remove the basil sprig and add salt and pepper to taste. Remove from heat and stir in spaghetti and tomatoes. Add the pasta water a couple tablespoons at a time, until the sauce sticks to the noodles.
- Plate the spaghetti: Roughly chop remaining basil. Top spaghetti with torn burrata cheese and basil. Drizzle the cheese with a little olive oil and fresh ground black pepper.