Bucatini with Cherry Tomatoes and Burrata



15 min


30 min



Bucatini with Cherry Tomatoes and Burrata

(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


  • 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


  1. Cook pasta following package directions. Reserve 1/2 cup pasta water and then drain pasta. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.