Burst Cherry Tomato Capellini with Stracciatella, Breadcrumbs & Basil

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

• 1/4 cup extra virgin olive oil

• 2 pints cherry tomatoes

• 6 garlic cloves, sliced

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 cup stracciatella

• 1/3 cup lemon-garlic panko breadcrumbs

• Torn basil to finish

• 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. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.
   

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 sauté pan over medium heat. When the tomatoes begin to soften, add the sliced garlic and continue to cook until the tomatoes 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.

5. Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time.

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