Pasta alla Checca with Fresh Tomato Sauce

and burrata cheese

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • ¼ oz. Parsley
  • Info
    6 oz. Spaghetti
  • 1 Beefsteak Tomato
  • Info
    1 Ciabatta
  • Info
    4 oz. Burrata Cheese
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta to pot and cook until al dente, 8-10 minutes. Drain pasta in a colander. Return to pot. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Halve tomato and squeeze out seeds. Reserve seeds. Mince remaining tomato flesh. Stem and mince parsley. Halve ciabatta.

  • Step 3 - Make Cheesy Bread and Prepare Burrata

    Make Cheesy Bread and Prepare Burrata

    Place ciabatta halves on prepared baking sheet and 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), and a pinch of salt and pepper in a mixing bowl.

  • Step 4 - Assemble the Sauce

    Assemble the Sauce

    To pot with pasta, add tomato seeds, tomato flesh, pesto, remaining Parmesan, remaining parsley, and a pinch of salt and pepper. Place pot over low heat and stir until warmed through, 2-3 minutes,

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing pasta with mashed burrata. Bon appétit!