This recipe is featured in our Weekly Meal Planner here!
2 tbsp olive oil
1 clove minced garlic
1 pint grape tomatoes, sliced in half
1 lb spaghetti
1/4 cup white wine (or chicken stock)
1 cup tomato puree
1 large ball of fresh burrata, torn gently
1/2 cup grated parmesan
Bring a large pot of salted water to a boil and cook the spaghetti to al dente, reserve some water from pasta.
Meanwhile, in a large sauce pan, heat olive oil, add minced garlic and cook for a minute, then addtomatoes and cook for 5 more minutes.
When tomatoes are soft, add white wine and tomato puree, sauté for a couple of minutes.
Add cooked pasta to the sauce, stirring to combine. Add the reserved pasta water one tablespoon at a time if the sauce is too thick
Add some Parmesan cheese to taste, basil and Burrata. Enjoy!