A very simple pan roasted cherry tomato summer pasta. White wine, garlic, fresh herbs, topped with the delicious lemony breadcrumbs and finished with creamy burrata cheese. It’s a perfect summer dinner using mostly pantry staples and……on the table in 30 minutes!
Skillet Summer Pasta with Burst Cherry Tomatoes and Lemony Breadcrumbs
Serves 6
1 cup finely torn ciabatta bread
1/4 cup extra virgin olive oil
crushed red pepper flakes
zest of 1 lemon
1 pound buccatini pasta, or other long cut pasta
3 cups cherry tomatoes or more
4 cloves garlic minced
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh oregano
1/3 cup white wine, such as Pinot Grigio or Sauvignon Blanc
1/2 cup Parmesan cheese, grated
1 large handful fresh basil, roughly chopped
2 balls fresh burrata cheese
In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and stir in the lemon zest. Slide bread crumbs onto a plate. Wipe the skillet clean.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
Meanwhile, place the same skillet used for the bread over high heat and add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, thyme, and oregano, and a pinch each of salt, pepper, and red pepper flakes (careful: the oil splatters). Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.
Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
Divide the pasta among bowls and top with burrata and bread crumbs.
Adapted from: Half-baked Harvest
