If a recipe can be on the table in 30 minutes and all 4 members of my family love it, I consider it a win.
This meal checks all those boxes. Easy, on the table in 30 mins or less, and a huge crowd pleaser. Plus it’s the perfect use for summer tomatoes and fresh basil that will be popping up in all the farmer’s markets soon.
I adore pasta dishes like this- one pan, no boiling of the pasta, the sauces and juices all bubble together, cook the pasta and you’re good to go!
The starch from the pasta thickens the other liquids and creates the most perfect sauce. Soak it up with some bread- it’s perfection!
Like many dishes of this sort, feel free to be flexible with some of the ingredients. I have added capers before which are awesome in this. No basil on hand? Some fresh thyme or rosemary would be great too.
I like using spaghetti in this for some reason, but any pasta you like would work, just adjust the cooking time as needed so the pasta is your idea level of doneness.
No cherry tomatoes on hand? Regular tomatoes will work too, just dice them first. No burrata? I really do think it takes this dish from good to amazing, but some fresh mozzarella broken into small pieces would be wonderful too.
This meal is flexible, but stick to the basic proportions to ensure your dish ends up with saucy perfection. Enjoy!
- 2 shallots, diced
- 3 cloves of mined garlic
- generous glug of extra virgin olive oil
- 3 cups of cherry or grape tomatoes, halved
- 1/2 cup dry white wine
- 2 1/2 cups of chicken broth
- 8 oz of dried spaghetti or other pasta of choice.
- handful of torn basil, plus more for garnish
- 1 teaspoon of red pepper flakes
- 2 rounds of buratta cheese
- drizzle of balsamic vinegar
1- In a 12 inch cast iron skillet (or something similarly sized,) add the olive oil and heat on medium-high.
2- Add the shallots and garlic and cook for a couple minutes, or until soft.
3- Add the tomatoes and cook for 5 minutes, stirring and breaking them up a bit with a wooden spoon.
4- Add salt and pepper, and a heavy pinch of the red pepper flakes (add more at the end if you want it spicier.)
5- Stir in the wine and broth, and then add the pasta and the handful of torn basil. Do your best to submerge the pasta in the liquid, gently pushing the ends down until everything is covered.
6- Reduce heat to low and cook for about 12 minutes, or until the pasta is cooked to your liking. Use tongs to gently toss the pasta in the sauce for the last minute or two of cooking.
7- Add more salt and pepper as needed, add the burrata on top, a drizzle of balsamic, and some more fresh basil. Enjoy warm or at room temperature.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 849mgCarbohydrates: 70gFiber: 7gSugar: 24gProtein: 13g