Receita Solta

Summer Freshness: Pasta with Burst Cherry Tomatoes, Burrata, and Lemon

A symphony of flavors and textures in just 30 minutes.

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Equipe Receita Solta

Summer Freshness: Pasta with Burst Cherry Tomatoes, Burrata, and Lemon
Prep Time15 min
Cook Time25 min
Servings4 servings
DifficultyEasy
Calories700 kcal

Resumo para quem tem pressa

"Esta massa celebra os sabores do verão unindo tomates cereja estourados no azeite a um toque de vinho branco e burrata cremosa. A farofa crocante de pão com limão confere contraste sensorial."

Prepare an irresistible summer pasta with sweet cherry tomatoes, aromatic white wine, fragrant garlic, and the creaminess of burrata, finished with crunchy lemon and garlic breadcrumbs. Ideal for quick and elegant dinners.

O Que Você Precisa Saber

- 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

Ingredients

  • 350 g Pasta
  • 500 g Tomate cereja
  • 4 tablespoons Extra virgin olive oil
  • 4 large cloves, thinly sliced Garlic
  • 120 ml Vinho branco seco
  • 1/2 cup, chopped leaves Fresh basil
  • 1/4 cup Grated Parmesan cheese
  • 2 unidades (125g cada) Burrata
  • a gosto Sea salt
  • a gosto freshly ground Black pepper
  • 1 cup, in crumbs Stale bread (or panko)
  • 1 tablespoon Sicilian lemon zest
  • 2 tablespoons Fresh chopped parsley

Instructions

Instructions

1

Prepare as Migalhas de Pão Crocantes: Aqueça 1 colher de sopa de azeite em uma frigideira grande (skillet) em fogo médio. Adicione as migalhas de pão e toste por 3-5 minutos, mexendo ocasionalmente, até dourarem e ficarem crocantes. Retire do fogo, tempere com sal, pimenta, raspas de limão e salsinha. Reserve as migalhas em um prato.

2

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.

3

Inicie o Molho: Na mesma frigideira usada para as migalhas (se for grande o suficiente, caso contrário, use outra panela funda), adicione as 3 colheres de sopa restantes de azeite em fogo médio. Acrescente os tomates cereja inteiros e o alho fatiado. Cozinhe por 8-10 minutos, mexendo ocasionalmente, até que os tomates comecem a estourar e liberar seus sucos. Use uma colher para esmagar suavemente alguns tomates, criando uma base de molho rústico.

4

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.

5

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.

6

Sirva com Burrata e Migalhas: Divida a pasta entre os pratos de servir. Rasgue ou corte as burratas em pedaços e coloque sobre a pasta quente, permitindo que a cremosidade do queijo comece a derreter suavemente. Finalize generosamente com as migalhas de pão crocantes reservadas, queijo parmesão ralado e mais manjericão fresco, se desejar. Sirva imediatamente.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Summer Freshness: Pasta with Burst Cherry Tomatoes, Burrata, and Lemon com perfeição.

COMPRAR INGREDIENTES

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Chef 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

- Macarrão longo: use spaghetti, linguine ou rigatoni de grano duro com cozimento al dente para segurar o molho rústico. - Vinho branco seco: substitua por igual volume de caldo de legumes adicionado de uma colher de chá de suco de limão. - Burrata fresca: pode ser trocada por muçarela de búfala fresca desfiada ou queijo stracciatella autêntico.

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 You Freeze It?

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

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.

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.

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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