Spaghetti Vesuvio
Servings: 4
Cost: $20
This Spaghetti Vesuvio recipe takes you on a culinary journey to create your own miniature Mount Vesuvius on a plate. Tender spaghetti forms the base, while a vibrant tomato sauce, seasoned with garlic, red pepper flakes, and fresh basil, simmers around it. The star of the show is a dollop of creamy burrata cheese, resembling the peak of a volcano before its "eruption."
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Ingredients
- 4 tablespoons olive oil
- 3 tablespoons tomato paste
- 3 garlic cloves thinly sliced
- 1 tablespoon red pepper flakes
- 16 ounces Spaghetti alla Chitarra or regular spaghetti
- 1 1/2 pounds heirloom cherry tomatoes halved
- 1/2 cup thinly sliced fresh basil
- 4 balls burrata cheese (4 oz. each) or Fior Di Latte Cheese
Instructions
Prep the Burrata:
- Take the burrata out of the fridge 30 minutes before serving.
Cook the Pasta:
- Boil a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Drain.
Make the Sauce:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the tomato paste and cook, stirring frequently, until it darkens in color (about 2 minutes).
- Reduce heat to medium, add the remaining 2 tablespoons of oil, garlic, and red pepper flakes. Cook, stirring, until garlic is softened (about 2 minutes).
- Add the cherry tomatoes, season with salt and pepper, and cook, stirring, for 5 minutes.
- Add 2/3 cup of the pasta cooking water and cook, stirring occasionally, until the sauce thickens and the tomatoes start to fall apart (about 10 minutes).
Combine and Serve:
- Add the cooked and drained pasta to the skillet and toss to coat in the sauce. Stir in the chopped basil. Season to taste with salt, pepper and extra pepper flakes if more heat is desired.
- Divide the pasta among plates.
- Top each serving with a ball of burrata. (If desired, you can place the burrata in a bowl of warm water for 10 minutes to heat it up before serving).
- Serve immediately with additional red pepper flakes, if desired.