Skillet Burst Cherry Tomato White Wine Garlic Pasta.

Skillet Burst Cherry Tomato White Wine Garlic Pasta. Sweet cherry tomatoes are blistered with butter, garlic, fresh herbs, and a splash of white wine, then tossed with bucatini and creamy burrata. Finished with homemade lemon garlic breadcrumbs, it’s an easy summer pasta that’s perfect for nights when you’re craving Italian flavors made with the season’s freshest ingredients.

Aside from summer salads, this is the kind of dinner I crave most this time of year. The simplest pasta made with what’s fresh and growing—ingredients that are practically at our fingertips if you’re lucky enough to have a little summer garden.

Even if you’re like me this summer, growing mostly fresh herbs and little bundles of dahlias, tomatoes are at their absolute best right now and easy to find at every farmers market and grocery store.

I talk about my childhood a lot because so many of my favorite recipes come from watching my dad cook during our Ohio summers.

Pasta was always on the dinner table at least once a week, and as soon as my dad’s tomato plants were overflowing, those tomatoes found their way into simple salads and quick stovetop pastas. There was always garlic involved (the jar of pre-chopped garlic was his favorite), plenty of fresh basil, a generous handful of cheese, cracked black pepper, and, of course, chili flakes. My dad never held back on the olive oil, the cheese, or the chili flakes. He loves a saucy pasta and believes almost everything tastes better with a little heat.

Those simple summer dinners are still some of my favorites, and they’re exactly what I thought about when I first made this recipe.

A few weeks ago, after getting home from a work trip, I was determined not to run to the grocery store or place an Instacart order. I looked around the kitchen and realized I already had everything I needed, right down to a loaf of ciabatta tucked away in the freezer. It felt like the perfect excuse to make the simplest summer pasta.

When it comes to summer cooking, I’ve always believed simple is best. If I don’t have to turn on the oven, even better. Pour a glass of wine, let the tomatoes do the work, and call it dinner.

This pasta comes together in minutes, making it perfect for any night of the week. It’s just as wonderful for a quiet family dinner as it is for entertaining. Set out a simple cheese board, a bowl of olives, your favorite crackers, and a bottle of wine, then let the pasta be the star.

Because that’s what summer entertaining is all about—simple food, good wine, and lingering around the table with the people you love.

These are the details

Ingredients

• ciabatta bread
• olive oil
• lemon zest
• chili flakes
• salt and black pepper
• bucatini pasta
• cherry tomatoes
• garlic
• shallots
• salted butter
• fresh thyme
• fresh oregano
• dry white wine
• fresh basil
• burrata or fresh mozzarella

From the Kitchen

You’ll need one large skillet for both the breadcrumbs and the sauce, a large pot for the pasta, a colander, a cutting board, a sharp knife, tongs, and a large serving bowl for tossing and finishing the pasta.

The Steps

Step 1: Make the Lemon Garlic Breadcrumbs

Start with the breadcrumbs. Toast the torn ciabatta in olive oil until golden and crisp. Finish with the lemon zest, sea salt, black pepper, and a pinch of chili flakes, then set aside. Use the same skillet to make the sauce.

These breadcrumbs are one of my favorite parts of the recipe. They add the best crunch and make a simple pasta feel just a little more elevated.

Tieghan’s Tip: If you love garlic and cheese as much as I do, grate a clove of fresh garlic into the warm breadcrumbs right after cooking, then toss with a handful of grated parmesan. The residual heat softens the garlic just enough, and the parmesan makes the breadcrumbs even more irresistible.

Step 2: Cook the Pasta

Bring a large pot of generously salted water to a boil and cook the bucatini until al dente. Before draining, reserve about 1 cup of the pasta water.

That starchy pasta water is the secret to a silky, restaurant-style sauce.

Tieghan’s Tip: I always pull the pasta just before it’s fully cooked since it finishes in the skillet. That gives the noodles a chance to soak up all the flavors of the sauce and tomatoes.

Step 3: Make the Sauce

Using the same skillet, cook the cherry tomatoes with the garlic and shallots until the tomatoes begin to burst. Add the butter, thyme, and oregano, then pour in the white wine. Simmer for a minute before seasoning with sea salt and black pepper.

As the tomatoes burst, they naturally create the sauce. The butter and white wine make it rich without feeling heavy, which is exactly what I love during the summer.

Tieghan’s Tip: If you’re shopping at a farmers market, grab a mix of colorful cherry tomatoes. They’re extra sweet this time of year and make the finished pasta even prettier.

Recipe Note: If you don’t typically cook with wine or don’t have a bottle on hand, simply substitute water or broth. Add a squeeze of fresh lemon juice for brightness or stir in a teaspoon of apple cider vinegar for a little extra depth and acidity. It’ll still be just as delicious.

Step 4: Toss Everything Together

Add the cooked pasta to the skillet with a splash of the reserved pasta water. Toss until every strand is glossy and coated in the sauce, adding more pasta water as needed. Finish with the fresh basil.

Adding the basil at the end keeps it bright, fresh, and full of flavor.

Tieghan’s Tip: Don’t rush this step. Tossing the pasta for an extra minute helps the sauce cling to every noodle.

Step 5: Finish with the Cheese

Tear the burrata into the bottom of a large serving bowl, then spoon the hot pasta over top. Gently toss until the cheese melts into the sauce, creating the creamiest finish. Sprinkle over the lemon garlic breadcrumbs and serve immediately.

This is one of my favorite dinners for entertaining because everything comes together so easily. Set the serving bowl in the middle of the table with extra basil, flaky sea salt, and the remaining breadcrumbs so everyone can finish their own bowl.

Tieghan’s Entertaining Tip:

Serve this pasta with a big green salad, grilled chicken or shrimp, and a chilled bottle of wine. Add a simple cheese board with olives and good bread before dinner, then let the pasta be the star. When tomatoes are at their peak, they really don’t need much else!

If you’re looking for the perfect wine pairing, I turned to our sommelier, Tyson, for his recommendations. All three of these wines are included in our Light & Lively Whites 3-Pack!

Rotondo Pinot Grigio DOC Venezie, Italy 2024 – Tieghan’s first recommendation was a classic Pinot Grigio, so this bottle is a natural fit. Crisp, refreshing, and beautifully balanced, it pairs perfectly with the fresh tomatoes, basil, and creamy burrata.

Lanark Lane Sauvignon Blanc, Marlborough, New Zealand 2024 – Another one of Tieghan’s favorites! Its bright citrus notes and herbaceous character beautifully complement the basil, thyme, oregano, and lemon zest in the breadcrumbs while balancing the richness of the burrata.

La Calice Rosé IGP Pays d’Oc, France 2024 – If you’re in the mood for rosé, this dry, refreshing bottle is a wonderful summer pairing. Its bright fruit notes are a perfect match for the burst cherry tomatoes and capture that “pour a glass of wine and let the tomatoes do the work” kind of evening.