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Roasted Cherry Tomato Cascatelli with Stracciatella & Basil

Difficulty Level: Easy

Total Time: 1 Hour

Serving Size: 2-4 servings


Roasted Cherry Tomato Cascatelli:

  • 1/2 lb. Cascatelli or other short pasta

  • 2 pints cherry tomatoes

  • 5 garlic cloves, sliced

  • 1/4 cup extra virgin olive oil

  • Sea salt to taste

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 1/2 cup basil chiffonade

  • 4 oz. stracciatella or burrata

  • 1/3 cup lemon-garlic panko breadcrumbs

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 sauté pan 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 pan, 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.

Roasted Cherry Tomato Cascatelli:

  1. Preheat the oven to 375°F.

  2. Add the cherry tomatoes and sliced garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 30 minutes.

  3. Meanwhile, bring a large pot of water to a boil.

  4. 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.

  5. Strain the pasta and add to a large sauté pan along with the roasted cherry tomatoes and 1/4 cup of pasta water. Toss over medium-low heat.

  6. Stir in the Parmigiano and basil chiffonade. Add more pasta water as needed, 1/4 cup at a time.

  7. Plate and top with stracciatella and breadcrumbs.


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