Spaghetti with burrata and tomato sauce

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• n. B. Olive oil, approx. 6 to 8 tbsp
• 6 tbsp tomato paste
• 300 ml vegetable stock
• 3 sprigs of thyme
• Salt and pepper, colored or black, from the mill
• 250 g cherry tomatoes, red and yellow
• 400g spaghetti
• 150 g baby spinach
• 4 balls of burrata (100 g each)
• 1 tbsp lemon zest
• ½ bunch basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Peel the onion and garlic cloves and dice both finely. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion and garlic until translucent. Then add the tomato paste, fry briefly, and deglaze with the vegetable stock. Pick the thyme leaves from the sprigs, add them, and season the sauce with a little salt and a few turns of mixed or freshly ground black pepper. Wash, trim, and halve the tomatoes. Heat 2 tablespoons of olive oil in a pan and briefly fry the halved tomatoes. Then add them to the sauce. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Trim and wash the baby spinach, and blanch it in boiling, lightly salted water for about 1 minute. Then drain the spinach, refresh it in ice water, and squeeze out any excess liquid. Drain the spaghetti and let it drain. Serve the tomato sauce on plates with the spaghetti and a ball of burrata on top. Arrange the baby leaf spinach around the dish and sprinkle with lemon zest. Drizzle with the remaining olive oil, garnish with basil leaves, and finish with a few grinds of mixed or black pepper. Serve with fresh ciabatta.