Spaghetti with tomato sauce and burrata

Ingredients for 2 servings:

• 250g spaghetti
• 1 can of chopped tomatoes (400 g each)
• 250 g cherry tomatoes
• 100 ml red wine
• ½ vegetable onion(s)
• 3 cloves garlic
• 1 tbsp tomato paste
• 1 tsp, heaped oregano
• 1 tsp sautéed thyme
• 2 balls of burrata (100 g each)
• 1 pinch(s) of sugar
• 1 tbsp rapeseed oil
• 1 pot of basil
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onion and chop the garlic. Halve the cherry tomatoes. Chop the basil in half and the other half. Drain the burrata. Heat the oil in a pan over medium heat. Sauté the onion and garlic until translucent. Add the tomato paste and fry. Add the oregano, thyme, and a pinch of sugar and fry briefly. Increase the heat slightly. Deglaze with red wine and reduce until a creamy sauce forms. Add the fresh tomatoes and simmer for a few minutes until soft. Then add the canned tomatoes and chopped basil. Reduce the tomato sauce for 10-15 minutes over medium heat, stirring occasionally. Meanwhile, cook the pasta according to the package instructions. Season the tomato sauce with salt and freshly ground pepper. Drain the pasta and return it to the pot. Add the tomato sauce and mix everything well. Serve on deep plates. Cut the burrata in half and place it on top of the pasta. Garnish with chopped basil. If desired, sprinkle with freshly ground pepper and drizzle with olive oil.