What to do for dinner in late-summer/early-fall with an abundance of grape tomatoes and fresh herbs? Well that would be Skillet Burst Grape Tomato Casarecce with Lemony Breadcrumbs. It’s a very simple pan roasted grape tomato pasta with white wine, garlic, fresh herbs, topped with the most crunchy lemony breadcrumbs, and finished with luscious burrata cheese.
This perfect late-summer dinner is ready in under 30 minutes using basic pantry staples and end-of-season garden bounty. If you’ve never used it, Casarecce pasta is a very narrow, twisted, and rolled tube, almost resembling a scroll. If you can’t find it, substitute a similar twisted, tubular pasta like cavatappi, cavatelli, gemelli, or fusilli.
If you have any leftovers, keep the bread crumbs and buratta separate. When ready to eat, reheat the pasta in a microwave for a few minutes, then top with crumbs and cheese.
Skillet Burst Grape Tomato Casarecce with Lemony Breadcrumbs
1 pound casarecce pasta, or other twisted tubular pasta
1 1/4 lbs. red and yellow grape tomatoes
6-8 cloves garlic, smashed
2 Tbsp. fresh thyme leaves
1 Tbsp. chopped fresh oregano
1/3 cup dry white wine
1/2 cup manchego cheese, grated
2 cups fresh basil, roughly chopped
2 balls fresh burrata cheese, each ball split in two
In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread, a pinch of red pepper flakes and pinch of kosher salt. Cook, stirring occasionally until golden and toasted all over, about 5 minutes.
Remove from the heat and stir in the lemon zest. Slide bread crumbs onto a plate. Wipe the skillet clean.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
Meanwhile, place the same skillet used for the bread over high heat and add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, thyme, and oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.
Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
Divide the pasta among shallow bowls, nestle in half a burrata ball, and top with bread crumbs.
Fresh basil, I like that this pasta recipe uses a lot of it. At the time we made the entrée, our garden was brimming with the herb, one of my all-time faves. Freshly picked, the aroma alone titillates the senses.
This recipe is Milk Street’s weeknight adaptation of the pasta fresca con carciofi e pecorino. The flavors are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here). In 30 minutes or so, you have a tasty and filling entrée that’s sure to please.
As per Milk Street’s instructions, be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.
About those artichokes, if you happen to have jars marinating in mostly oil, go ahead and use that in place of the additional EVOO listed in the ingredients. Trader Joe’s fits that bill, while Cento for example has too much vinegar in the mix.
Our box of rigatoni was only 12 ounces as opposed to the 1 pound called for, which we thought made for a better pasta-to-artichoke ratio, and still provided 4 full servings.
Don’t forget to save 2 cups of the cooking water before draining the rigatoni. You will need the starchy seasoned water to create a sauce that lightly coats and marries the artichokes and pasta.
2 oz. pecorino romano cheese, finely grated (1 cup)
1 Tbsp. grated lemon zest, plus 2 tablespoons lemon juice
1 cup lightly packed fresh basil, chopped
3 Tbsp. salted butter, cut into 3 pieces
In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes. (Ours took 9 minutes.)
Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.
Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted.
Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.