Want to bring a little taste of Italy into your home? Kaela Farrington, owner & operator of Lagana Foods in Seattle, is sharing her own cherry tomato bucatini recipe to help us with just that. She capitalizes on the beginning of the PNW summer tomato season to complement her delicate, handcrafted bucatini. You don't want to miss this dish!
The following recipe is by Kaela Farrington.
1 cup finely torn bread
1/4 cup extra virgin olive oil
1 tsp thyme, roughly chopped
crushed red pepper flakes
zest of 1 lemon
1 pound Lagana Pasta bucatini
1 pint cherry tomatoes
3 cloves garlic, smashed
1/3 cup white wine
1/2 cup Parmesan, grated
1 large handful fresh basil, roughly chopped
2 balls fresh burrata cheese, torn in half just before serving
In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread, thyme, 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 breadcrumbs onto a plate. Wipe the skillet clean.
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, 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.
Meanwhile, cook bucatini in a large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes).
Transfer pasta to the skillet with tomatoes using tongs, add half a cup of pasta cooking water. Continue cooking pasta in skillet, adding Parmesan in stages along with more pasta water as needed, until sauce coats pasta and pasta in al dente.
Divide the pasta among bowls and top with burrata and breadcrumbs. Enjoy!