Fast Fusion: Basil, Bread Crumbs & Burrata
Around Rome there are plenty of restuarants serving up Burrata laden pasta with different combinations, like citrus and seafood. This version is a bit kinder on the wallet as it eliminates the seafood factor. Bottarga can be used in the crumb, but not necessary. You do you. This version I use panko flakes for the breadcrumbs for texture and fry the basil to make it fragrant. I coat the pasta in a tomato paste reduction, not so much for the flavor, but to give the pasta a bit of color. The burrata at the end brings this pasta to an easy finish. Enjoy!
Ingredients: (for two)
250 grams/10 oz of spaghetti (or spaghettini) - Long pasta works better here.
2 Tablespoons of olive oil
4-5 fresh basil leaves
3 Tablespoons panko flakes (no panko? no problem, just use plain bread crumbs instead) + small pinch of salt
2 Tablespoons of tomato paste + big pinch of salt(I like Maldon, but any nice crunchy flake salt will work)
Two tablespoons fresh burrata per plate
Optional: bottarga for the bread crumb mix
Boil a large pot of water for the pasta. Once it starts to boil add the spaghettini and start the sauce. In a large skillet that will fit the cooked pasta, saute the olive oil, basil, salt and panko flakes together on medium heat. Slowly let this crisp and brown. Pay attention! Panko will burn quickly if you leave it unattended. Once it is brown and the basil is crispy, set aside(if you want to level up and add bottarga, add a teaspoon in now and stir in).
In the skillet, add the tomato paste with a healthy pinch of salt and add one ladle full of pasta water - this will coat the pasta before you add the other stuff. Drain the pasta and toss with the tomato coating. Then add the spoon of burrata on top and sprinkle the basil bread crumb mix. Serve immediately. So good.