Burrata pasta with confit tomatoes & garlic panko
Ingredients
- 10.6 ozcherry tomatoes
- 1chili
- 2 clovesgarlic
- 4 tbspolive oil
- 3 tbsppanko breadcrumbs
- 8 .80 ozspaghetti
- 2burrata cheese
- 1lemon
- 1handful basil
- 1 tbspbalsamic glaze
- salt
- pepper
Directions
- 1
Preheat the oven to 150°C / 300°F (fan). Peel and finely slice the garlic. Thinly slice the chili. Add the tomatoes, half of the garlic, and all of the chili to an ovenproof dish. Drizzle with olive oil, season lightly with salt, and slow-roast for approx. 20–30 min., or until the tomatoes are soft and starting to burst.
- 2
Meanwhile, toast the panko in a large pan with a bit of olive oil until golden brown. Add the remaining garlic and toast briefly. Season with salt, transfer to a bowl, and set aside.
- 3
Cook the spaghetti in a large pot of salted water until al dente according to package instructions. Reserve some of the pasta water when draining. Wash the lemon, zest some of the peel, and squeeze out the juice. Remove the tomatoes from the oven and stir in the lemon juice and zest.
- 4
Add the cooked spaghetti to the pan and combine with the confit tomato mixture. Add a splash of pasta water if needed and stir until a silky sauce forms. Plate the pasta, top each portion with one burrata, drizzle with balsamic glaze, and generously sprinkle with the garlic-panko. Finish with fresh basil and cracked black pepper.
Burrata pasta with confit tomatoes & garlic panko
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About this Recipe
Craving a pasta dish that feels both effortlessly elegant and deeply comforting? This Burrata pasta with confit tomatoes and garlic panko is your answer, transforming simple ingredients into a show-stopping main course perfect for any occasion, from a casual weeknight dinner to a sophisticated dinner party.
What sets this Italian-inspired dish apart is the thoughtful layering of textures and flavors, making it a true crowd pleaser. You get the sweet, jammy intensity of slow-cooked confit tomatoes, which develop a remarkable depth. This is beautifully contrasted by the creamy indulgence of fresh, cool burrata cheese, melting luxuriously into the warm spaghetti. Finally, the irresistible crunch of savory, garlicky panko breadcrumbs adds that perfect textural counterpoint that elevates classic comfort food into a truly special culinary experience.
Prepare for a European pasta experience that's rich yet incredibly bright, savory with a delightful hint of tang from the lemon and balsamic, and utterly satisfying. Each forkful delivers tender spaghetti coated in a luscious, almost sauce-like combination created by the melting burrata and the concentrated goodness of the confit tomatoes. The vibrant basil and a fresh squeeze of lemon cut through the richness, while the crispy, seasoned panko provides an addictive textural surprise with every bite. This naturally vegetarian and meatless dish is hearty enough to be a fantastic main course, proving that cheese and vegetables can create profound comfort food. Its appealing flavors also make it surprisingly kid-friendly, despite its gourmet presentation.
While the chili adds a lovely, subtle warmth, you can easily adjust its quantity or omit it entirely if you prefer a milder flavor profile, making this dish adaptable for everyone. Feel free to experiment with different fresh herbs like parsley or oregano in place of, or in addition to, the basil for a slightly different aromatic twist. For an extra layer of savory depth, consider a sprinkle of toasted pine nuts or a handful of fresh spinach wilted into the pasta right before serving.
This Burrata pasta is a delightful main course, making it ideal for a relaxed summer dinner party or a cozy weeknight treat. Serve it simply in wide, shallow bowls, allowing the creamy burrata and vibrant confit tomatoes to shine as the star of your table.