Burst Cherry Tomato Spizzulus with Stracciatella & Basil

Difficulty Level: Moderate

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1 cup semolina flour

• 1/2 cup water

• 2 pints cherry tomatoes

• 2 tbsp. extra virgin olive oil

• Sea salt to taste

• 6 garlic cloves, thinly sliced

• 2 tbsp. butter

• Basil leaves

• 4 oz. stracciatella

• 1/3 cup garlic panko breadcrumbs

• Pasta water as needed

  
  

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Directions:

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.

Burst Cherry Tomato Spizzulus:

1. Place the semolina on a wooden board or workspace and create a well. Slowly add the water and mix until a dough forms. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for at least 30 minutes.

2. Once rested, divide the dough into sections and roll into long, thin ropes. Cut into pieces about 2.5 inches long. Using the flat edge of a knife and a ridged gnocchi board, roll and shape the spizzulus.

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

4. Meanwhile, add the cherry tomatoes, olive oil, and salt to a large pan over medium heat. When the tomatoes begin to soften, add the sliced garlic. Continue cooking until the tomatoes begin to burst.

5. 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.

6. Stir in the butter and 1/4 cup pasta water to the cherry tomato sauce.

7. Strain the pasta and toss it with the sauce. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with stracciatella, breadcrumbs and basil.