Skillet Summer Pasta With Burst Cherry Tomatoes And Lemony Breadcrumbs
Skillet Summer Pasta With Burst Cherry Tomatoes And Lemony Breadcrumbs
A very simple pan roasted cherry tomato summer pasta with white wine, garlic, fresh herbs, topped with the most addicting lemony breadcrumbs, and finished with luscious burrata cheese. Perfect summer dinner...made using pantry staples and ready for eating in under 30 minutes Steak Fajitas, Chicken Steak, Beef Steak, Steak, Steak Recipes, Steak Marinade, Steak Marinade Recipes, Steak Bites
Prep time:
Cook time:
Total time:
Yield: 6 Servings
Ingredients: 1 cup finely torn ciabatta bread 1/4 cup extra virgin olive oil crushed red pepper flakes zest of 1 lemon 1 pound bucatini pasta, or other long cut pasta etc.
Instructions:
Step one. In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread and a pinch of red pepper flakes. 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.
Next, 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.
Step three, 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.
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