Bucatini with Cherry Tomatoes and Burrata
35
- Prep Time15 min
- Total Time30 min
- Makes4 servings
(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
Ingredients
450 g dried bucatini pasta
6 tbsp unsalted butter, divided
3/4 cup panko bread crumbs
4 anchovy fillets
3 garlic cloves, minced
1 tsp red pepper flakes
1/2 cup dry white wine
6 cups cherry tomatoes, divided
1/2 tsp salt
1 cup lightly packed basil leaves, divided
1 125-g ball burrata cheese, quartered
or 2 balls burratini cheese, halved
Instructions
Cook pasta following package directions. Reserve 1/2 cup pasta water and then drain pasta. Set aside.
Heat a large frying pan over medium. Add 2 tbsp butter, and then panko. Cook, stirring, until golden-brown, 3 to 5 min. Transfer to a small bowl.
Wipe pan clean and set over medium. Melt remaining 4 tbsp butter, and then add anchovies, garlic and red pepper flakes. Cook, breaking up anchovies with a wooden spoon, until anchovies are dissolved and garlic is fragrant, about 2 min.
Increase heat to medium-high. Add wine, 3 cups tomatoes and salt. Cook, stirring occasionally, until tomatoes are very soft, 5 to 6 min. Gently squish tomatoes with the back of a wooden spoon. Continue to cook until sauce is thickened, 2 to 3 min more.
Add remaining 3 cups tomatoes, reserved pasta water and half of the basil. Bring to a boil. Add drained pasta. Cook, stirring often, until sauce is thickened and pasta is evenly coated, about 2 min.
Divide pasta among 4 plates. Top with burrata, and then sprinkle with bread crumbs and remaining 1/2 cup basil.
Kitchen tip
Make your own bread crumbs by whirling day old, or lightly toasted, bread in a food processor until very finely chopped.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.