Tomato & Burrata Spaghetti Pugliesi

🥘 Ingredients

• Panko Breadcrumbs
  ¼ cupBreadcrumbs
• Parmesan Cheese
  ¼ cup
• basil
  ½ ounce
• black pepper
• burrata
  4 oz
• butter (2 tbsp for 4 servings)
  1 tbsp
• crème fraîche
  4 tbsp
• garlic
  1 clove
• olive oil
• salt
• spaghetti
  6 oz
• tomatoes
  2 unit

🍳 Cookware

• large pot
• baking sheet
• small pan Pan

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut tomatoes into ½-inch-thick wedges. Peel and mince garlic .

   tomatoes: 2 unit, garlic: 1 clove
2. 

   2

   Toss tomatoes on a baking sheet with a large drizzle of olive oil , salt , and black pepper . Arrange skin sides down. Roast on top rack until browned and very soft, ⏱️ 25 minutes . Once water is boiling, add spaghetti to hot water. Cook until al dente, ⏱️ 11 minutes . Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 4.

   olive oil, salt, black pepper, spaghetti: 6 oz
3. 

   3

   While pasta cooks, melt butter in a small pan Pan over medium heat. Add Panko Breadcrumbs and season with salt and pepper. Cook, stirring, until golden brown, ⏱️ 4 Breadcrumb minutes . Remove pan from heat.

   butter: 1 tbsp (2 tbsp for 4 servings), Panko Breadcrumbs: ¼ cupBreadcrumbs
4. 

   4

   Once spaghetti is drained, heat a large drizzle of olive oil in same pot over medium heat. Add garlic and cook until fragrant, ⏱️ 30 seconds . Add spaghetti, crème fraîche , Parmesan Cheese , and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). Toss until everything is combined and pasta slightly coated in a creamy sauce, ⏱️ 2 minutes . TIP: If cheese begins to clump, stir in splash more pasta cooking water as needed until sauce is smooth.

   crème fraîche: 4 tbsp, Parmesan Cheese: ¼ cup
5. 

   5

   Stir roasted tomatoes into pot with pasta until combined. (TIP: Don’t worry if some of the tomatoes break up into the sauce—this will help the flavors meld!) Taste and season with salt and pepper.
6. 

   6

   Divide pasta between bowls and top with burrata and toasted panko. Pick basil leaves from stems; tear leaves and sprinkle over pasta. Finish each bowl wrinkle olive oil and salt with pepper. Serve.

   burrata: 4 oz, basil: ½ ounce