with pine nuts, wilted grape tomatoes, and spinach
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
Ah, burrata. This bundle of fresh mozzarella with creamy, buttery curds inside would probably be delicious on shoe leather. So imagine, then, how good it tastes on top of spaghetti with garlicky pan-roasted tomatoes and toasted pine nuts. The beauty of burrata is that once you toss with the noodles, it forms its own delicate sauce. It's packed with flavor without being too rich, making it the perfect summertime pasta.
Drain burrata and let it warm to room temperature on the counter. Mince garlic. Halve grape tomatoes.
Toast the Pine Nuts
Place a large pan over medium heat. Add pine nuts to hot pan and cook, while stirring, 3-5 minutes, or until toasted and lightly browned. Remove to a plate, set aside, and reserve pan.
Cook Garlic and Tomatoes
Return pan from toasting pine nuts to medium heat. Add 2 Tbsp. olive oil and garlic. Cook 30 seconds, or until fragrant but not browned. Add tomatoes, 1 tsp. salt, and ¼ tsp. pepper. Cook 10 minutes, stirring occasionally, or until tomatoes have released their juices.
Cook the Spaghetti
While tomatoes cook, add spaghetti to boiling water and cook 8-10 minutes, or until al dente. Carefully measure out 2 Tbsp. pasta water and add to pan with grape tomatoes. Drain spaghetti in colander.
Cook Spinach and Add Spaghetti
Add spinach and spaghetti to pan with grape tomatoes. Stir together and cook 2-3 minutes, or until spinach has wilted.
Plate the Dish
Serve spaghetti on a plate and garnish with pine nuts. Place burrata cheese bundle on top of pasta. Use a small knife to cut burrata open, season with a pinch of salt and pepper, and drizzle with 1 tsp. olive oil.