We're bringing richness to a whole other level here, a level our best culinary scientists didn't believe possible until we showed them our equations and tested our results. The butter plus the tomato equals an acid-y juicy sauce multiplied with lavishness. The pasta and kale, divided by the little effort it takes to make this dinner, equals happy stomachs and satisfied taste buds. But take this to the power of burrata… our calculator just melted.
Once water is boiling, add spaghetti and cook until al dente, 7-9 minutes.
Reserve ¼ cup pasta cooking water. Drain spaghetti in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem kale and coarsely chop.
Halve grape tomatoes.
Halve baguette lengthwise.
Place burrata in a mixing bowl with a pinch of salt and pepper. Mash until the consistency of cottage cheese.
Make the Garlic Bread
In another mixing bowl, combine 1 tsp. olive oil, half the garlic (reserve remaining for sauce), and a pinch of salt and pepper.
Divide between baguette halves.
Place directly on oven rack, cut side up. Bake in hot oven until golden brown, 6-9 minutes.
While garlic bread bakes, cook kale.
Cook the Kale
Place a large non-stick pan over medium heat.
Add 1 tsp. olive oil and kale to hot pan.
Stir occasionally until tender, 5-7 minutes.
Remove to plate. Wipe pan clean and set aside.
Make the Sauce
Return pan used for kale to medium heat.
Add butter, tomatoes, shallot, and remaining garlic to hot pan.
Stir occasionally until butter has melted and tomatoes are softened, 3-5 minutes.
Add reserved pasta water, mirepoix base, and tomato paste.
Stir occasionally until lightly thickened, 2-3 minutes. Stir in cooked spaghetti and kale.
Plate dish as pictured on front of card, topping with burrata. Bon appétit!