Skillet Burst Cherry Tomato White Wine Garlic Pasta
Skillet Burst Cherry Tomato White Wine Garlic Pasta with creamy burrata and lemon garlic breadcrumbs. An easy 30-minute summer dinner!
Servings: 6
Calories: 560kcal
Ingredients
- 1 cup ciabatta bread finely torn
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- salt and black pepper
- chili flakes
- 1 pound bucatini or other long-cut pasta
- 3 cups cherry tomatoes
- 4 cloves garlic, smashed
- 2 small shallots, thinly sliced
- 3 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh oregano
- 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 cup fresh basil, chopped
- 8 ounces burrata or fresh mozzarella, at room temperature
Instructions
- 1. Heat a large skillet over medium heat. Add the olive oil and torn bread. Cook until golden and crisp, about 5 minutes. Remove from the heat and stir in the lemon zest. Season with salt, black pepper, and chili flakes. Transfer to a plate and wipe the skillet clean.2. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain.3. Heat the same skillet over high heat. Add the tomatoes, garlic, and shallots. Cook until the tomatoes blister and burst, 5 mins. Stir in the butter, thyme, and oregano. Pour in the wine and simmer for 1 min. Season with salt & pepper.4. Add the pasta and a splash of the reserved pasta water. Toss until glossy, adding more pasta water as needed to create a light sauce. Remove from the heat and stir in the basil.5. Add the burrata or fresh mozzarella to a serving bowl. Spoon the hot pasta over the cheese and gently toss until creamy. Top with crispy breadcrumbs and serve.
Nutrition
Calories: 560kcal
