A delectable cherry tomato summer pasta, with skillet burst sweet cherry tomato, garlic, fresh herbs, lemony capers and a crunchy topping of toasted breadcrumbs! A simple cherry tomato pasta recipe that will surprise your taste buds in its simplicity! The preparation requires only a few ingredients and you have a meal ready to eat in 30 minutes. Did I forget something? Why do not you check your pantry, maybe you already have all the ingredients…? And cherry tomatoes? They are in season right now!
This recipe is loosely adapted by one of the great books of Angela Frenda, an Italian journalist, recipe developer and food writer that share traditional – and not only – Italian recipe. Every time she publishes a book, my mom buys a copy for me, and I literally loose myself in these awesome books.
The origin of this dish
The inspiration for this dish comes from Paccheri del Cilento, an area in the Campania region, where the traditional ingredients used to prepare this recipe are anchovies, capers, olives, breadcrumbs and dried herbs.
The concept of this recipe is “poor food, peasant wisdom”. But what does that mean? In the XIX century, people used non-perishable ingredients to prepare simple foods that could last more than a day. Capers, anchovies and olives were marinated in salt and breadcrumbs actually replaced Parmesan cheese. Nowadays, this dish is on the menu of many restaurants, and breadcrumbs are often used in Italian cuisine to create different textures.
I have adapted this recipe by adding the cherry tomatoes as fresh ingredients and omitting the anchovies and olives to reduce the saltiness and instead get a crunchy and seasonal summer pasta.
Why you will love Cherry Tomato Pasta with Capers & Crispy Breadcrumbs?
-You will use mostly pantry ingredients.
-It is quick and easy to make.
-This recipe is vegetarian, vegan and dairy-free.
How to make Cherry Tomato Pasta with Crispy Breadcrumbs
First start with the breadcrumbs. Take a small skillet or pan, coat it with olive oil. At this point, when the oil is hot, add the breadcrumbs and toast them until they turn golden brown. Place the breadcrumbs in a small bowl or plate, wipe up the skillet. Heat a pot of salted water and bring it to boil. You will need it for the pasta.
Focus now on the tomatoes. Add some EVOO to the skillet. When the oil shimmers, add the garlic, and after 2 minutes the cherry tomatoes. Add the lemon juice, the capers and some oregano. Cover with a lid for a few minutes, until the cherry tomatoes skin breaks slightly.
For this recipe, I used Paccheri are a typical shape of pasta that has the form of a long tube. The surface can be smooth or ribbed. They are typical of the Campania region. When the water is boiling add the pasta. Remove 1 cup of pasta cooking water. See my TIPS below.
Now place the paccheri in the pan, add 2 tablespoons of cooking water and carefully mix all ingredients. Add 2 tablespoons of breadcrumbs. Plate it and add on top a bit more breadcrumbs and a few big caperberries. MANGIA & ENJOY!
TIP FOR THE BEST Cherry Tomato Pasta with Crispy Breadcrumbs
– When you fry the breadcrumbs do not put too much oil, otherwise, your breadcrumbs will not be crispy and crunchy. MOVE THEM WITH A WOODEN SPOON to prevent them from burning.
-Buy Vine Cherry Tomatoes that are plumpy and sweet, with vivid red color and firm to the touch. I like to leave them on the bunch, as I think it looks very inviting on the plate.
-My pasta tips are to REMOVE 1 CUP of the COOKING WATER while the pasta is cooking. SAVE IT FOR LATER.
-When the pasta is ready, ADD A BOT OF COLD TUNNING WATER to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).
MORE DELICIOUS RECIPES FOR YOU
Pasta all’Arrabbiata (Pasta with Spicy Tomato Sauce)
Serving Suggestions
Serve it as a main course, definitely! Italians have a weakness for pasta with tomatoes – any kind! t is one of my go-to dinners at least once a week! Just try it yourself, and you will add it to your monthly rotation night pasta dinner.
Which wine to pair with Cherry Tomato Pasta with Crispy Breadcrumbs
This cherry tomato pasta is tangy and fresh, therefore the best wine pairing is a white wine.
I like to recommend Italian wines, so as a first option I suggest a Chardonnay from Friuli, a dry white wine with a mellow taste, that blends harmoniously with the freshness of this summer pasta recipe.
A second option would be a white wine from Piemonte, called exactly Langhe Nascetta. With a fresh taste and note of melon is ideal to complement this Skillet Burst Cherry Tomatoes Pasta that is screaming summer. Very rare wine, that will delight your palate.
Ingredients
For the Tomatoes
- 2 cups tomatoes cherry on the vine
- 4 tbsp olive oil extra virgin
- 1 tbsp oregano dry
- 2 cloves garlic chopped
- 1 pinch salt
- 4 tbsp breadcrumbs
- 4 tbsp lemon juice
- 3 tbsp capers
- 1 tbsp caperberries
For the Pasta
- 1 l water
- 2 tbsp salt
- 2/3 pound pasta paccheri
Instructions
To make the Crunchy Breadcrumbs
- Heat 1 tablespoon EVOO in a skillet and when the oil is hot, toast the breadcrumbs until golden brown (see notes)
- Place the breadcrumbs in a bowl or plate. Wipe up the skillet from excess oil.
To make the cherry tomato sauce
- In the same skillet where you toasted the breadcrumbs, add 2 tablespoon EVOO. In a bowl add the chopped tomatoes, 1 tablespoon of Evoo, 2 cloves of garlic and the chopped basil.
- When the oil shimmers, add the minced garlic and after 2 minutes the cherry tomatoes on the vine.
- Add salt, capers, oregano and 4 tablespoons of lemon. Cover with a lid for 3 minutes.
- Remove the lid, and burst once more the tomatoes.
To make the Pasta
- Before starting to prepare the cherry tomato sauce, put a pot of water on the stovetop. Add the salt and bring to a boil (see notes).
- When the water is boiling, add the pasta. Remove few tablespoons of the pasta cooking water.
- Cook as per the time in the instructions. It should be al dente.
- Remove the pot from the stove and put under the sink. Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
- Transfer the pasta to the pan, add 2 tablespoons of the cooking water and toss everything together. Add 1 tablespoon of EVOO and top it with the breadcrumbs.
- Serve it in individual plates, with some cherry tomatoes on the vine. Top it with the remaining tablespoons of breadcrumbs and few caperberries. EAT!
Notes
- Make sure to not burn the breadcrumbs, you need to toss them with a wooden spoon while they toast.
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
- Add 1 tablespoon of the cooking water to the tomato sauce, it will help the sauce to coat better.
- Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).
Nutrition
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