A very simple pan roasted cherry tomato summer pasta, with white wine, garlic, fresh herbs, topped with the most addicting lemony breadcrumbs, and finished with luscious burrata cheese. Perfect summer dinner…made using pantry staples, and ready for eating in under 30 minutes.
Hands down, this is my favorite recipe of the week, and maybe even the month. It’s totally my kind of food. Hello to carbs, summer tomatoes, herbs, more carbs, and burrata cheese. You see?
All my favorites in one very summery dish. Very classic HBH, right?
YES. YES. YES.
This is a recipe I created a couple of weeks ago. Actually, it was the day before leaving for vacation. I really wanted to use the ingredients I had on hand in order to waste the least amount of food possible.
The thing is, I didn’t really have that much food on hand. Knowing that I was going out of town for two weeks, I had started to really empty out my fridge, anyone else do the same before a big trip? I always hate leaving perishable produce behind when I know it’s just going to rot, so I try my best to use it up before leaving.
Anyway, all I really had left in my kitchen was a bunch of cherry tomatoes, garlic, and cheese. Naturally, pasta was the first thing that came to mind…
Enter this summery pasta full of garden and pantry staples. It’s made in thirty minutes or less and uses ingredients you might even have on hand right now. Meaning, you could probably make it for dinner tonight. Just a thought.
Some (simple) details.
Start with the breadcrumbs. I know they might not seem like something that special, but trust me, these are some seriously special bread crumbs. Cooked in olive oil and seasoned with crushed red pepper flakes and lots of lemon, there’s nothing boring happening here, and oh my gosh they are so good. Especially atop this tomato filled pasta. Trust me on this, make the breadcrumbs.
Once the crumbs are made, it’s time for the tomatoes.
First, find some really good, really colorful cherry tomatoes. I prefer the heirloom variety, but any will do as long as they taste sweet and delicious.
Add the tomatoes to a screaming hot skillet with lots of garlic and herbs, and cook them until they burst. Add wine, pasta, and cheese, and DONE.
Simple. Quick. So easy. So freaking good.
I could literally go on and on about my love of this pasta, but instead, you should just plan this for dinner and find out for yourself. It’s one of those recipes that will be on weekly rotation in my kitchen all summer long.
Plus, I have more herbs than I know what to do with growing in the garden (including peppers and cherry tomatoes), so this pasta is a great way to use all those herbs.
OK. OKAY. And you know I love that ball of burrata too. It’s so good alongside the burst cherry tomatoes. So good.
Typically Friday night is my pasta night of choice, but in the summertime, and when recipes are this easy, I really don’t see why we can’t do a weeknight pasta.
Also, this isn’t a recipe you can make in advance, but it’s great for a smaller dinner party because it requires very minimal prep and time, AND it’s beautiful.
Everyone I’ve made this for has LOVED it and cleaned their plates, so if you’re looking to impress, make this.
So what do you think? Wednesday night pasta night?
Watch the How To Video:
If you make this tomato pasta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Skillet Summer Pasta with Burst Cherry Tomatoes and Lemony Breadcrumbs
Servings: 6 servings
Calories Per Serving: 511 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 cup finely torn ciabatta bread
- 1/4 cup extra virgin olive oil
- crushed red pepper flakes
- zest of 1 lemon
- 1 pound bucatini pasta, or other long cut pasta
- 3 cups cherry tomatoes
- 4 cloves garlic, smashed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh oregano
- 1/3 cup white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup manchego cheese, grated
- 1 large handful fresh basil, roughly chopped
- 2 balls fresh burrata cheese
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- 1. In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and stir in the lemon zest. Slide bread crumbs onto a plate. Wipe the skillet clean. 2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.3. Meanwhile, place the same skillet used for the bread over high heat and add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, thyme, and oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute. 4. Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.6. Divide the pasta among bowls and top with burrata and bread crumbs. EAT.
I’m into it.