Description
A vibrant and flavorful skillet pasta dish featuring burst cherry tomatoes, garlic, fresh herbs, and creamy burrata, finished with crispy lemon-zested ciabatta breadcrumbs. Perfect for a quick 30-minute meal that is both visually appealing and delightfully comforting.
Ingredients
For the Crispy Breadcrumbs
- 1 cup ciabatta bread, finely torn
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- Salt and black pepper, to taste
- Chili flakes, to taste
For the Pasta and Sauce
- 1 pound bucatini or other long-cut pasta
- 3 cups cherry tomatoes
- 4 cloves garlic, smashed
- 2 small shallots, thinly sliced
- 3 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh oregano
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Salt and black pepper, to taste
- 1 cup fresh basil, chopped
For Serving
- 8 ounces burrata or fresh mozzarella, at room temperature
Instructions
- Prepare Crispy Breadcrumbs: Heat a large skillet over medium heat and add the olive oil. Toss in the torn ciabatta bread pieces and cook them, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove from heat, then stir in lemon zest, and season with salt, black pepper, and chili flakes. Transfer the crispy breadcrumbs to a plate and wipe the skillet clean.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta well.
- Cook Tomatoes and Aromatics: Return the cleaned skillet to high heat. Add the cherry tomatoes, smashed garlic, and thinly sliced shallots. Cook, stirring occasionally, until the tomatoes blister and begin to burst, about 5 minutes. Stir in butter, fresh thyme leaves, and chopped oregano.
- Deglaze and Simmer: Pour in the dry white wine and let it simmer for about 1 minute to reduce slightly. Season the mixture with salt and black pepper to taste.
- Toss Pasta with Sauce: Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is coated and glossy, adding more pasta water as needed to create a light sauce. Remove from heat and stir in chopped fresh basil.
- Assemble and Serve: Place the burrata or fresh mozzarella in a serving bowl. Spoon the hot pasta over the cheese and gently toss until the cheese begins to melt and creates a creamy texture. Sprinkle the crispy lemon-zested breadcrumbs on top and serve immediately.
Notes
- If burrata is unavailable, fresh mozzarella is a great substitute.
- Use good quality dry white wine to enhance flavor—avoid cooking wines.
- Reserve pasta water carefully; it helps in creating a smooth sauce.
- Adjust chili flakes to your heat preference or omit if sensitive to spice.
- For a gluten-free version, substitute the ciabatta breadcrumbs and pasta with gluten-free alternatives.
