Italian Burrata Pasta with Charred Tomato Confit & Crispy Breadcrumbs
Pappardelle tossed with roasted cherry tomatoes, garlic and chilli flakes, finished with lemon and burrata, plus toasted breadcrumb topping.
- 300 g cherry tomatoes
- 200 g burrata cheese
- 200 g dried pappardelle pasta
- 3 cloves garlic cloves
- 15 g fresh basil
- 60 g panettone or sourdough bread
- 80 ml extra virgin olive oil
- 4 g sea salt
- 2 g black pepper
- 1 g red chilli flakes
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 160°C. Halve cherry tomatoes and toss with 40ml olive oil, 2 crushed garlic cloves, salt and pepper. Spread on a baking tray and roast for 20 minutes until blistered and concentrated.
- Step 2
Step 2: While tomatoes roast, tear bread into rough crumbs. Heat 20ml olive oil in a large frying pan over medium heat, add breadcrumbs and toast for 4-5 minutes, stirring frequently, until golden and crispy. Season with salt and set aside.
- Step 3
Step 3: Bring a large pot of salted water to boil. Cook pappardelle according to packet instructions until al dente (usually 10-12 minutes). Reserve 100ml pasta water before draining.
- Step 4
Step 4: In the same frying pan, heat remaining 20ml olive oil over medium heat. Add 1 minced garlic clove and chilli flakes, cook for 30 seconds until fragrant.
- Step 5
Step 5: Add roasted tomatoes to the pan with 50ml reserved pasta water. Toss gently and warm through for 1 minute.
- Step 6
Step 6: Add drained pasta to the pan and toss to coat, adding more pasta water if needed to create a light sauce. Season with salt, pepper and juice of half a lemon.
- Step 7
Step 7: Divide pasta between two bowls. Top each with half the burrata cheese, torn basil leaves, crispy breadcrumbs and a drizzle of extra virgin olive oil. Serve immediately.
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