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Skillet Burst Cherry Tomato White Wine Garlic Pasta
By Tieghan Gerard · halfbakedharvest.com
Serves 6
| prepBring a large pot of salted water to a boil | ||||||
| 1 cup / 240 ml ciabatta bread, finely torn | Toast bread in oil until golden, 5 min | Stir in lemon zest, season with salt, pepper & chili | Transfer breadcrumbs to plate, wipe skillet | Spoon pasta over burrata, toss gently, top with breadcrumbs | ||
| 1/4 cup / 60 ml extra virgin olive oil | ||||||
| 1 tablespoon lemon zest | ||||||
| salt and black pepper | ||||||
| chili flakes | ||||||
| 1 pound / 450 g bucatini or other long-cut pasta | Cook pasta al dente, reserve 1 cup water, drain | Add pasta & pasta water, toss until glossy | Remove from heat, stir in basil | |||
| 3 cups / 450 g cherry tomatoes | Sauté tomatoes, garlic & shallots until blistered, 5 min | Stir in butter, thyme & oregano | Pour in wine, simmer 1 min, season | |||
| 4 cloves garlic, smashed | ||||||
| 2 small shallots, thinly sliced | ||||||
| 3 tablespoons / 45 g salted butter | ||||||
| 2 tablespoons fresh thyme leaves | ||||||
| 1 tablespoon chopped fresh oregano | ||||||
| 1/2 cup / 120 ml dry white wine (Pinot Grigio or Sauvignon Blanc) | ||||||
| 1 cup / 30 g fresh basil, chopped | ||||||
| 8 ounces / 225 g burrata or fresh mozzarella, room temperature | ||||||
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