BABY ROMA TOMATO SPAGHETTI WITH CRISPY LEMON CRUMBS RECIPE
Showcasing our baby roma tomatoes, this spaghetti dish is simple but yet so delicous!
Ingredients
3x250g Romatherapy® Baby Roma Tomatoes
400g spaghetti
½ cup (30g) panko breadcrumbs
1 tsp finely grated lemon rind
4 tbs (80ml) extra virgin olive oil, plus extra to serve
3 large garlic cloves, thinly sliced
1/3 cup fresh herbs (like flat leaf parsley, basil or oregano), chopped
2x150g burrata, drained
Garlic bread, char grilled, to serve
Method
Bring a large pan of salted water to the boil over high heat. Add the spaghetti, cook, following the packet directions until al dente.
Meanwhile, place the panko crumbs in a lightly greased, non-stick frying pan over medium heat. Cook, stirring until golden. Remove the crumbs to a bowl, stir in the lemon rind.
Wipe the pan clean. Add the oil and garlic to the pan, cook over low heat for 4 minutes until the garlic turns light golden. Remove the garlic to a small bowl and set aside. Add the Romatherapy® Baby Roma tomatoes to the pan. Season, cook over medium-high heat, shaking the pan often, until the tomatoes start to wrinkle and blister. Stir in the fried garlic pieces and herbs.
Drain the pasta. Divide the pasta between 4 serving bowls. Tear each burrata in half and place over the spaghetti. Spoon over the tomatoes and pan juices. Sprinkle with the panko crumbs. Drizzle with extra oil, serve with garlic bread, grilled chicken or fish.
Serving suggestion: The Burrata cheese can also be replaced with a poached egg.
Recipe supplied by Perfection Fresh Australia
