Roasted Cherry Tomato Creste di Gallo with Stracciatella & Breadcrumbs

Difficulty Level: Easy

Total Time: 1 Hour

Serving Size: 2-4 servings

Ingredients:

Roasted Cherry Tomato Pasta:

• 1/2 lb. creste di gallo or other short pasta

• 2 pints cherry tomatoes

• 4-5 garlic cloves, sliced

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/3 cup basil chiffonade

• 4 oz. stracciatella or burrata

• 1/3 cup lemon-garlic panko breadcrumbs

• 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.

   
   

Roasted Cherry Tomato Pasta:

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 30-40 minutes until the tomatoes soften and burst.

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 it to a large 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.