Want to make delicious pasta with a quick prep time? This recipe uses spaghetti and a simple tomato sauce, but I bet you’ll also love the added freshness of a spicy tomato sauce.
While the classic dish has been around since the mid-1800s, there’s a new twist on this classic dish. Instead of tomatoes, the dish uses cherry tomatoes! They are great because they’re high in vitamins A and C and taste like a tomato, but they’re smaller.
Read the full Spaghetti Cherry Pomodoro and Burrata Cheese Recipe.
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Spaghetti Cherry Pomodoro and Burrata Cheese
- A 1-pound package of spaghetti
- 28 ounces diced tomatoes
- 28 ounces of tomato paste
- 1/2 mug of red wine
- 1 medium-sized roughly chopped yellow onion
- 3 finely diced garlic cloves
- 1 teaspoon of dried oregano
- 1 ounce of fresh basil
- 1/2 tbsp dried thyme
- Chili flakes in a pinch
- Use pepper and salt to taste.
- 2 fresh basil sprigs
- 1 cup of halved cherry tomatoes
- 8 ounces of torn burrata cheese
- Olive oil extra virgin for drizzling
- Over medium heat, warm 1 tablespoon of olive oil in a big pot. After about 5 minutes, add the onion and cook while frequently stirring until it has become translucent. When the flavor is ready, stir in the garlic and cook for one more minute.
- Cooking pot contents, including tomato sauce, diced tomatoes, red wine, dried herbs, and chili flakes, are mixed by stirring—Flake in 1 fresh basil leaf (whole leaves and stem). Prepare by bringing to a boil and then simmering for 10 minutes while stirring occasionally.
- While the sauce is warming, cook the pasta al dente as directed on the pack instructions, then drain it, reserving 1 cup of the cooking water.
- The sauce is done when the basil sprig is removed, and salt and pepper are added to taste. Take the spaghetti and the tomatoes off the heat and mix them. To get the sauce to stick to the noodles, add just several tbsp of the water you drained off.
- Serve the spaghetti, and then finely chop the residual basil. Burrata cheese and basil leaves are torn and tossed with spaghetti. Mix the cheese with some olive oil and freshly ground black pepper.
Read More: Perry’s Pork Chop Recipe