Tomato & Burrata Spaghetti Pugliesi
topped with Basil & Crispy Breadcrumbs
- Milk
- Wheat
We’ve been known to order a dish at a restaurant solely because it contains burrata, so when we found out that our chefs were putting this delectably ooey-gooey cheese on the menu, we were over the moon. Here, they toss al dente spaghetti noodles in a crème fraîche and Parmesan sauce, along with tender roasted tomatoes for a hit of subtle sweetness. The swoon-worthy burrata goes right on top, along with fresh-torn basil for peppery notes and buttery toasted panko breadcrumbs for crunchy contrast. Who needs the fancy Italian restaurant downtown when you can make all that in your own kitchen?
Ingredients
¼ cup
Parmesan Cheese
4 ounce
Burrata
(Contains: Milk)
6 ounce
Spaghetti
4 tablespoon
Crème Fraîche
(Contains: Milk)
½ ounce
Basil
1 clove
Garlic
2 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Cut tomatoes into ½-inch-thick wedges. Peel and mince garlic.
• Toss tomatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Arrange skin sides down. • Roast on top rack until browned and very soft, 20-25 minutes. • Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 4.
• While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium heat. • Add panko and season with salt and pepper. Cook, stirring, until golden brown, 2-4 minutes. Remove pan from heat.
• Once spaghetti is drained, heat a large drizzle of olive oil in same pot over medium heat. Add garlic and cook until fragrant, 30 seconds. • Add spaghetti, crème fraîche, Parmesan, and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). • Toss until everything is combined and pasta is coated in a creamy sauce, 2-3 minutes. Season with salt and pepper. TIP: If cheese begins to clump, stir in more pasta cooking water a splash at a time as needed until sauce is smooth.
• Stir roasted tomatoes into pot with pasta until combined. (TIP: Don’t worry if some of the tomatoes break up into the sauce—this will help the flavors meld!) Taste and season with salt and pepper.
• Divide pasta between bowls and top with burrata and toasted panko. Pick basil leaves from stems; tear leaves and sprinkle over pasta. Finish each bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, delicious taste, though some found it bland and suggested adding more seasoning 🌿.
- Ease of prep: Customers praised the dish as easy to make, with several mentioning it was quick to prepare.
- Suggestions: Consider adding extra spices or salt to enhance flavor. Some recommended a crispy element for texture contrast.
- Portions: A few noted the burrata portion seemed small; others wanted more sauce for the pasta.
Reviews from our home cooks
Very easy dish to make and love the burrata cheese!
The seasoned burrata was a delicious topper I would never have thought of myself!
Delicious--and I lived in Italy for 3 years, so I know my spaghetti.
Got box Wednesday. By the time I made this dish the following Monday, the tomatoes weren't in the best shape. Otherwise excellent, very delicious!
Delicious! So creamy and amazing. Hope this is offered again soon.
Nice flavor. Soft texture would benefit from some kind of crispy element.
Could have used more sauce. Cheese was hard to divide between portions.
The cheese thing was smaller than expected especially based on this picture and recipe card.
Yummy. Burrata is my favorite cheese. Let's have it in more dishes!
It was good but nothing special. I wouldn't get it again as an option and pay for it. I would make this on my own though.
