Slow Roasted Cherry Tomato Trenette with Stracciatella & Breadcrumbs

Difficulty Level: Easy

Total Time: 1 Hour

Serving Size: 2-4 servings

Ingredients:

Slow Roasted Cherry Tomato Trenette:

• 1/2 lb. trenette pasta

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 6 tbsp. Italian butter, sliced (I used Delitia butter of Parma)

• 1/2 cup Parmigiano Reggiano, finely grated

• 4 oz. stracciatella or burrata

• Torn basil leaves to finish

• 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. 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.

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.

Slow Roasted Cherry Tomato Trenette:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes 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. Add the sliced butter to a large serving dish. You won't use heat, so a pot, pan or anything large enough to toss the pasta in will work.

6. Strain the pasta and add it directly to the dish with the butter along with 1/4 cup of pasta water and the grated Parmigiano. Toss until the butter has fully melted and formed a sauce-like consistency with the cheese and pasta water. Add more pasta water as needed, 1/4 cup at a time.

7. Plate and top with stracciatella, roasted cherry tomatoes, breadrumbs and basil.