- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 700 kcal
Quick summary
“This pasta celebrates the flavors of summer by uniting cherry tomatoes burst in olive oil with a touch of white wine and creamy burrata. The crunchy bread farofa provides a sensory contrast.”
What you need to know
- Pan-confit tomatoes: cooking over medium heat until the skin bursts releases juices that form a thick sauce.
- Deglazing with white wine: degreasing the pan with wine while scraping the bottom integrates aromatic notes and mild acidity.
- Flavored bread farofa: browning breadcrumbs in olive oil with lemon zest ensures a striking crunchy texture.
Ingredients
Main
- g Pasta
- g Tomate cereja
- tablespoons Extra virgin olive oil
- large cloves, thinly sliced Garlic
- ml Vinho branco seco
- cup, chopped leaves Fresh basil
- cup Grated Parmesan cheese
- units (125g each) Burrata
- Sea salt
- freshly ground Black pepper
- cup, in crumbs Stale bread (or panko)
- tablespoon Sicilian lemon zest
- tablespoons Fresh chopped parsley
Instructions
Principal
- Prepare the Crunchy Breadcrumbs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast for 3-5 minutes, stirring occasionally, until golden and crispy. Remove from heat, season with salt, pepper, lemon zest, and parsley. Reserve the crumbs on a plate.
- Cook the Pasta: Bring a large pot of water and sea salt to a high heat to boil. Add the pasta and cook according to package instructions, until al dente. Before draining, reserve about 1 cup of the cooking water. Drain the pasta and reserve.
- Start the Sauce: In the same skillet used for the crumbs (if it is large enough, otherwise use another deep pan), add the remaining 3 tablespoons of olive oil over medium heat. Add the whole cherry tomatoes and the sliced garlic. Cook for 8-10 minutes, stirring occasionally, until the tomatoes start to burst and release their juices. Use a spoon to gently mash some tomatoes, creating a rustic sauce base.
- Deglaze and Flavor: Pour the dry white wine into the skillet, scraping the bottom with a wooden spoon to release any caramelized bits. Let the wine boil for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Season the sauce with salt and black pepper to taste.
- Finish with the Pasta and Herbs: Add the cooked pasta to the skillet with the tomato and wine sauce. Add half of the reserved pasta cooking water and the chopped fresh basil. Mix well, coating all the pasta in the sauce. If necessary, add more cooking water to reach the desired consistency.
- Serve with Burrata and Crumbs: Divide the paste between the serving plates. Tear or cut the burratas into pieces and place over the hot pasta, allowing the creaminess of the cheese to start melting gently. Finish generously with the reserved crispy breadcrumbs, grated parmesan cheese, and more fresh basil, if desired. Serve immediately.
Chef's tips
- Reserve a cup of the starch-rich cooking water from the pasta to emulsify the tomato sauce in the skillet.
- Slice the garlic cloves into thin slices and sauté over low heat so they brown slightly without burning or bittering.
- Tear the fresh burrata pieces only over the individual plates right before sprinkling the bread farofa.
Variations
- Spicy touch with chili: add half a coffee spoon of dried calabresa pepper flakes to the garlic sauté.
- Addition of olives: incorporate one-third cup of chopped pitted black olives into the burst tomato sauce.
- Farofa with almonds: add two tablespoons of toasted sliced almonds to the crunchy breadcrumbs.
Substitutions
- Long pasta: use spaghetti, linguine, or rigatoni of grano duro with al dente cooking to hold the rustic sauce.
- Dry white wine: replace with an equal volume of vegetable broth added with a teaspoon of lemon juice.
- Fresh burrata: can be swapped for fresh shredded buffalo mozzarella or authentic stracciatella cheese.
How to store
Store the pasta wrapped in the sauce in a closed container in the refrigerator for up to 2 days. Keep the bread farofa and burrata separate so they don't lose their crispy texture and fresh consistency.
Can it be frozen?
Não congele este prato. Burrata loses its integrity and separates fat from water under freezing temperatures, and pasta cooked with fresh tomatoes becomes soft and soggy after thawing.
What to serve with
Serve with glasses of refreshing white wine, bitter leaf salad like wild arugula drizzled with extra virgin olive oil, or thin slices of ciabatta bread toasted with rubbed garlic.
Frequently asked questions
Should the burrata be heated before putting it on the plate?
No, the burrata should be served at room temperature or chilled so its creamy center melts delicately in contact with the hot pasta.
Why burst the tomatoes in the skillet instead of blending?
Popping the cherry tomatoes keeps rustic whole pieces and allows the fruit's sweet juice to mix with the olive oil and wine in the skillet.
How does pasta water help the sauce?
Boiling water carries starch released by the pasta; when mixed with olive oil and tomato under high heat, it creates a shiny emulsion.
How to prevent bread farofa from becoming rubbery?
Keep the heat medium and stir constantly until the crumbs brown completely, letting them cool on a flat plate before sprinkling on the dough.
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