On your average Monday I’m generally incapable of anything beyond a 20 minute dinner.
Sometimes it’s skillfully reheated leftovers, a tragically boring plate of chicken and veggies, or a protein bar, 3 pretzels, 1 cookie, and a side of shame. But every now and then I’ll manage something incredible, like THIS.
As we close in on August — ugh, I know — it’s all but inevitable that you’re about to be inundated with tomatoes. And while WRY is pretty much flooded with ways to use them (these crostini, this galette, keep searching!) it feels obligatory that I share more every summer. Part of this compulsion stems from the fact that I absolutely love tomatoes — heirloom, beefsteak, cherry lump, green zebra? My adoration does not discriminate. But there’s also the fact that tomatoes are healthy, easy to cook, and look god damn GORGEOUS, so they’re one of my favorite foods to photograph.
I mean, these pics?! I know you’re swooning!
The specifics for this are just as easy as you’d expect for a 20-minute dinner. You start off by halving and quartering a whole bunch of mini heirloom tomatoes, then tossing them in a thick marinade made of garlic, lemon, white wine, and EVOO — Broil for 10 minutes on your oven middle rack, and they’re ready to devoured. Simultaneously cook up the spaghetti to the doneness of your liking (I prefer just a shade beyond al dente), then combine your two elements. Lastly add in some burrata + basil, and before you know it you’re slamming a crazy healthy, insanely sumptuous dinner that’ll kick off your workweek just right.
Now understandably, a dry pint of tomatoes might sound like overkill for two people. But remember that the tomatoes are basically the “beef” in this recipe, so incorporating a boatload of them will keep you full, happy, and not running for a midnight snack. This can also be doubled or tripled to feed larger crowds, and as written works well for my single ladies, too – Just reheat the leftovers on the stove the next night, adding a touch more lemon and EVOO when you do.
What I love about halving and quartering the tomatoes (I kept some whole, too), is that the texture diversity for this is seriously on point. The tinier pieces will char really crisp, others will gently blister, and some will completely burst into bright crimson and golden canary deliciousness — It’s a sea of magic, basically, so be sure that you’ll love every bite. The garlic aroma is obviously strong, but the herbaceousness from the basil and the creamy, bold burrata balances it out perfectly, so there’s nothing overpowering here. Just a beautifully balanced, beautifully presented, beautifully meatless Monday night dinner.
Who isn’t down for that? xo
Dinner for Two: Garlic-Poached Heirloom Tomato Spaghetti w/ Basil & Burrata
Ingredients:
- 1 dry pint Mini Heirloom Tomatoes (about 10 – 12oz)
- 1 Lemon, juiced
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsps Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 2 tbsps Crushed or Minced Garlic
- a few pinches Salt & Pepper
- 1/3 lb Spaghetti
- 4 oz Burrata, torn
- Fresh Basil, loosely chopped
Directions:
- Pre-heat oven to Broil. Bring large pot of salted water to a boil.
- On cutting board quarter and halve the mini heirloom tomatoes as desired (I kept a few whole as well), then transfer to baking dish. Next, in small mixing bowl combine the lemon juice, EVOO, white wine, and garlic, whisking until combined. Pour half of the garlic marinade over the tomatoes, then lightly salt and pepper. Toss tomatoes until evenly coated, then broil on oven middle rack for 10 minutes until beginning to burst/blister.
- Meanwhile, cook spaghetti as directed, then drain.
- Toss the cooked spaghetti in remaining garlic marinade, then gently fold in the poached tomatoes, including all juices. Serve immediately, plating with the burrata and fresh basil.
so in love with this!!
