Half Baked Harvest

NutritionSortLoading...
Loading...

1 cup ciabatta bread (finely torn)

¼ 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

½ 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

Select allAdd

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.