Ingredients
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
Instructions
- 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.
- Prep Time: 5
- Cook Time: 15 minutes