Flipping through the choices on this menu, enjoying our beautiful photographs and entertaining meal descriptions, you come across this meal and you think, aha! Now I've got you, Home Chef chefs; this is just spaghetti and sauce. I know this. Well, we hate to contradict you, dear customer, but no, you don't. This sauce is pretty much a no-cook wonder, with just a few easy minutes of stirring. Delicious, juicy tomatoes with a smattering of herbs and the salty delight of Parmesan give the old spaghetti standby something new to sing about. And if that's not original enough for you, mashed burrata tops this dinner with creamy aplomb. Maybe you haven't called us out on this one, but you've garnered something better out of the deal: the best dinner of your week.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Drain pasta in a colander and return to pot. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Halve tomato and squeeze out seeds. Reserve seeds (there will be some liquid with seeds). Mince remaining tomato flesh.
Stem and mince parsley.
Make Cheesy Bread and Prepare Burrata
Place ciabatta halves on prepared baking sheet, cut side up. Top with 2 tsp. olive oil and half the Parmesan (reserve remaining for sauce).
Bake in hot oven until lightly browned, 7-9 minutes.
While bread bakes, combine burrata, half the parsley (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Use the back of a spoon to gently mash burrata.
Assemble the Sauce
To pot with pasta, add tomato seeds, tomato flesh, sun-dried tomato pesto, remaining Parmesan, remaining parsley, ½ tsp. salt, and a pinch of pepper.
Place pot over low heat and stir until warmed through, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with mashed burrata. Bon appétit!