Skillet Burst Cherry Tomato Summer Pasta

By Ellie

6 Person

30 Minutes

444 Calories

A very simple pan roasted cherry tomato summer pasta with white wine, garlic, fresh herbs, topped with the most addicting lemony breadcrumbs, and finished with luscious burrata cheese. Perfect summer dinner...made using pantry staples and ready for eating in under 30 minutes.

Ingredients

2 balls fresh burrata cheese
1 large handful fresh basil, roughly chopped
1/2 cup manchego cheese, grated
1/3 cup white wine, such as Pinot Grigio or Sauvignon Blanc
1 tbsp. chopped fresh oregano
2 tbsp. fresh thyme leaves
4 cloves garlic, smashed
3 cups cherry tomatoes
1 pound bucatini pasta, or other long cut pasta
zest of 1 lemon
crushed red pepper flakes
1/4 cup extra virgin olive oil
1 cup finely torn ciabatta bread

Method

01

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.
02

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.
03

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. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.
04

Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
05

Divide the pasta among bowls and top with burrata and bread crumbs. Eat.

Related Tags

Skillet Burst Cherry Tomato Summer Pasta

4.3

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 444 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 balls fresh burrata cheese

1 large handful fresh basil, roughly chopped

1/2 cup manchego cheese, grated

1/3 cup white wine, such as Pinot Grigio or Sauvignon Blanc

1 tbsp. chopped fresh oregano

2 tbsp. fresh thyme leaves

4 cloves garlic, smashed

3 cups cherry tomatoes

1 pound bucatini pasta, or other long cut pasta

zest of 1 lemon

crushed red pepper flakes

1/4 cup extra virgin olive oil

1 cup finely torn ciabatta bread

03 Method

Step 1

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.

Step 2

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.

Step 3

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. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.

Step 4

Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.

Step 5

Divide the pasta among bowls and top with burrata and bread crumbs. Eat.

04 Author