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Burst Cherry Tomato Capellini with Stracciatella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


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


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, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water.

  2. 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 until the tomatoes begin to burst.

  3. 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.

  4. Remove from heat and stir in the Parmigiano.

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


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