clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Basil Spaghetti with Burrata on a Serving Platter with Fork

Simple Tomato Basil Spaghetti with Burrata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: 4 1x


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 5
  • Cook Time: 15 minutes