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
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:
In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
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!).
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:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water.
While the water is boiling, add the cherry tomatoes, sliced garlic, olive oil and sea salt to a medium-sized sauté pan. Simmer over medium-low heat for 10-12 minutes, until the tomatoes begin to burst.
Strain the pasta and add directly to the pan with the cherry tomatoes along with 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and stir in the Parmigiano.
Plate and top with Stracciatella, lemon-garlic panko breadcrumbs, torn basil and freshly cracked black pepper.