Slow Roasted Cherry Tomato Trenette with Stracciatella & Breadcrumbs

Difficulty Level: Easy

Total Time: 1 Hour

Serving Size: 2-4 servings

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Summer in a dish! Trenette pasta tossed in a simple butter & Parmigiano sauce, topped with stracciatella, slow roasted cherry tomatoes, basil and breadcrumbs.

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 until golden brown.

3. Once the breadcrumbs are golden 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, breadcrumbs and basil.