Description
A vibrant and flavorful Romesco Sauce Pasta recipe that combines al dente fusilli pasta with a rich, smoky romesco sauce, topped with creamy burrata cheese and crispy lemon basil breadcrumbs. This dish offers a wonderful balance of textures and fresh flavors, perfect for an impressive yet simple dinner for four.
Ingredients
Romesco Sauce
- 2 ½ cups romesco sauce (homemade or store-bought)
Pasta
- 1 pound fusilli col buco pasta (or your favorite pasta)
Breadcrumbs Topping
- ½ cup panko breadcrumbs
- 1 large clove fresh garlic, minced
- Olive oil (for sautéing and toasting breadcrumbs)
- Salt and pepper, to taste
- 2 tablespoons fresh basil, finely chopped
- Zest of 1 lemon (divided; some for breadcrumbs, some for garnish)
To Finish
- 8 ounces burrata cheese
- Extra virgin olive oil (for drizzling)
Instructions
- Prepare Romesco Sauce: Make the romesco sauce according to your favorite recipe or use store-bought. The recipe yields about 2 ½ cups, which is sufficient for four servings.
- Make Lemon Basil Breadcrumbs: Heat a skillet over medium heat and add a few drizzles of olive oil. Sauté the minced garlic for a few seconds until fragrant. Add the panko breadcrumbs with a little more olive oil and toast them for a few more seconds until they turn golden and fragrant. Season with salt and pepper, then remove from heat and stir in the chopped fresh basil and some of the lemon zest (reserve some lemon zest for garnish).
- Cook Pasta: Bring a large pot of water to a boil and cook the fusilli pasta according to package directions until al dente. There is no need to salt the water since the sauce has enough salt. Reserve about 1 cup of the starchy pasta cooking water before draining.
- Toss Pasta with Sauce: In a large bowl, combine the warm cooked pasta with the romesco sauce. Add a splash or two of the reserved pasta water as needed to loosen and create a smooth, silky sauce that coats the noodles evenly.
- Assemble and Serve: Divide the sauced pasta among plates. Top each serving with torn pieces of burrata cheese, a generous sprinkle of the lemon basil breadcrumbs, additional lemon zest, and a few drizzles of extra virgin olive oil. Serve immediately and enjoy!
Notes
- Romesco sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Use freshly grated lemon zest for the best flavor in the breadcrumbs and garnish.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Reserve pasta water carefully; it helps achieve the ideal sauce consistency.
- Torn burrata adds creaminess; fresh mozzarella can be used if burrata is unavailable.
