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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?
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m into it.
We made this last night…another winner of a recipe, Tieghan! It’s a super tough call for favorite dish between this and the cacio e pepe with lemon and arugula (which has already become a staple for us.) Keep the great recipes coming!
Thank you so much Mary! I am so glad you loved this!!
Can’t wait to try this! Made the summer carbonara from the cookbook tonight and got rave reviews from everyone! My daughter is vegetarian, so I omitted the bacon and it was still delicious!
I am so glad you all loved that recipe Denise! I hope this one turns out just as well for you!
Tonight’s dinner…had everything but the Buccatini so used linguine instead…So good…love the breadcrumbs and I prob could’ve gone a little deeper in their color but didn’t want to burn…..thinking of using them with shrimp tomorrow night. This is a light filling dish, simple and fast! Thanks so much!
Thank you! I am so glad you liked this!
Loved the summer pasta with burst cherry tomatoes. First time I’ve used burrito cheese. Loved it.
Read your recipes everyday, they all work. Even though I live down under in nz and our seasons are the opposite I still can manage to try them all. Thanks so much for giving me inspiration. M.x
Thank you so much Margaret! I am so glad you loved this recipe!
Totally delicious and very pretty too! I have been making your recipes once or twice a week now for a while because they are so easy, truly delicious and pretty to plate and serve.
This one was a real treat, the tomatoes were sweet, their juice giving a wonderful flavor to the sauce. I used fettucini nests and filled the centers with the tomato sauce for the last few minutes- just perfect. Even better on day two. ( we saved the crumbs in a lightly covered dish and refrigerated the rest.)
The breadcrumbs made the dish though, don’t miss those!
I am so glad you loved this Mary! Thank you so much!
Best summer pasta! I’m loving all the herbs and lemony breadcrumbs!
Thank you Laura!
It is a delicious and very steaming noodles, the process is very simple
run 3
Thank you so much!
OK, made this tonight and my husband loved it!! The lemon breadcrumbs make a huge difference. The lemon brightens the dish and the breadcrumbs add a little crunch – delicious. The burrata adds a creaminess also. My husband is a big guy, so I grilled an herb-crusted pork tenderloin on the side, and it was a fantastic complement. Next time I might add two pinches of red pepper flakes just to kick it up a notch, but that kind of thing is to taste. Otherwise, well done!
I am so glad you both loved this Shelley! Thank you so much! Also the herb-crusted pork tenderloin sounds like an amazing addition!
We had no manchego cheese in the fridge so substituted parmesan, same with the burrata but had fresh mozzarella. It was delicious! Can’t wait to try recipe as written. Thanks!
I am so glad you loved this! Thank you Beka!
hey girl- this looks amazing!
Thank you!!
Im going to try this tonight. I have some of these things leftover in my refridge too. I love the idea of the lemony flavors. Instead of the cheese I have some shrimp
Thank you so much Tina! I hope you love this recipe!
This looks so yum! I can only imagine how good the combination of pasta, tomatoes, burrata and lemon zest must be. <3
That recipe definitely goes on my "to make"-list. Thanks for sharing!
E || OH LA LATKES
Thank you! I hope you try this!
Yay for cherry tomatoes! I make something very similar, only I stick the tomatoes under the broiler to cook them super fast. Love the breadcrumbs!
Thank you Karen!
You can’t beat the taste of burst cherry tomatoes! Such an explosion of flavor. Perfect for using summer garden produce too!
Agreed! Thank you Brittany!
Definitely classic HBH! Love it.
Thank you Liz!