Burst Cherry Tomato Capellini with Stracciatella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Burst Cherry Tomato Capellini:

• 1/2 lb. capellini or other long pasta

• 2 pints cherry tomatoes

• 6 garlic cloves, thinly sliced

• 1/4 cup extra virgin olive oil

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/3 cup lemon-garlic panko breadcrumbs

• 1/2 cup Stracciatella

• 2 sprigs basil, torn

• Salt & pepper to taste

• Pasta water as needed
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt
  

Directions

Lemon-Garlic Panko Breadcrumbs:

1. In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
   

Burst Cherry Tomato Capellini:

1. Bring a large pot of water to a boil.

2. While the water is boiling, add the cherry tomatoes, olive oil and salt to a medium-sized sauté pan over medium heat. When the tomatoes begin to soften, add in the sliced garlic and continue to simmer until the tomatoes begin to burst.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

4. Strain the pasta and add directly to the pan with the cherry tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

5. Remove from heat and stir in the Parmigiano.

6. Plate and top with Stracciatella, lemon-garlic panko breadcrumbs, torn basil and freshly cracked black pepper.