Tomato & Burrata Spaghetti Pugliesi
topped with Basil & Crispy Breadcrumbs
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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
• 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.