Burst Cherry Tomato Bucatini with Burrata

Instructions

1. 1

   Heat a large skillet over medium heat. Add the olive oil and torn ciabatta and cook, stirring, until golden and crisp. Remove from the heat, stir in the lemon zest, and season with salt, black pepper, and red pepper flakes. Transfer the crumbs to a plate and wipe the skillet clean.

   5 min

2. 2

   Bring a large pot of generously salted water to a boil. Cook the bucatini until al dente according to the package directions. Reserve 1 cup of the starchy pasta water, then drain.

3. 3

   Set the same skillet over high heat. Add the cherry tomatoes, smashed garlic, and sliced shallots and cook until the tomatoes blister and burst. Stir in the butter, thyme, and oregano, pour in the white wine, and simmer for 1 minute. Season with salt and black pepper.

   6 min

4. 4

   Add the drained pasta and a splash of reserved pasta water to the skillet. Toss until every strand is glossy, adding more pasta water as needed to form a light sauce. Remove from the heat and stir in the basil.

5. 5

   Tear the room-temperature burrata into a large serving bowl. Spoon the hot pasta over it and toss gently so some cheese melts into the sauce while creamy pieces remain visible. Scatter over the lemon breadcrumbs and serve immediately.