Linguine with Tomatoes, Capers and Burrata
This simple and delicious pasta is adorned with a simple sauce made with olive oil, fresh tomatoes, thinly sliced garlic, fresh arugula and capers. Topped with some creamy burrata and a sprinkling of toasted homemade breadcrumbs to finish, it is so simple, and so good.
Ingredients
- 454 grams linguine de cecco or barilla brands are good
- 3 1/2 cups chopped ripe tomatoes
- 8 cloves garlic, sliced thin
- 3 tbsp capers salt packed ones are best, rinse them well if you use that variety
- 6-8 tbsp extra virgin olive oil
- 1 large handful baby arugula
- 1 ball burrata
- 1 cup (approx) pasta cooking water (reserved)
- 1/2-1 cup toasted breadcrumbs from day old italian loaf or sourdough loaf
- salt for cooking water and to taste
- pepper to taste
- 1/2-1 tsp hot pepper flakes
Instructions
Breadcumbs
- Using a food processor, roughly process about 3 pieces of day old italian bread or sourdough until roughly chopped. In a large pan, with a healthy dose of olive oil over medium heat toast your bread until browned and crispy. Season with a little salt and pepper to taste. Set aside once done.
Pasta
- Bring a large pot of water to a boil. Salt generously. Add your pasta in, and stir gently until submerged.
- While your pasta is cooking. Heat a large pan over medium heat with a generous coating of olive oil. Add in your garlic and hot pepper flakes and cook for a minute or so until fragrant. Add in your chopped tomatoes and let cook for a little bit until the juices start to render. Add in your capers.
- A few minutes before your pasta is done, remove from the water and toss with the pasta sauce. Add in a little cooking water to loosen the sauce. Toss with a little arugula at the last minute. Season with salt and pepper if need be.
- Serve immediately topped with the burrata and some of the toasted breadcrumbs. Serve with extra breadcrumbs on the side for sprinkling.