Broiled Burrata Pesto Cavatappi with Tomatoes and Crispy Panko

This broiled burrata pesto cavatappi is the ultimate comfort food with a touch of elegance. Cavatappi pasta is tossed in a creamy pesto and crème fraîche sauce, studded with sweet Roma tomatoes, then topped with torn burrata and a crunchy golden panko crust. A quick trip under the broiler melts the cheese and toasts the breadcrumbs to perfection.

Ready in just 20 minutes, this dish is perfect for a busy weeknight or a romantic dinner at home. The combination of silky sauce, juicy tomatoes and creamy burrata with a crispy topping is simply irresistible. Serve it straight from the oven for a restaurant-quality meal without the fuss.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the tomatoes. Trim and halve them lengthwise, then cut crosswise into ¼-inch-thick half-moons.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, in a small bowl, combine the panko, 1 tablespoon olive oil, ½ teaspoon salt and a pinch of black pepper. Adjust the oven rack to the top position and heat the broiler to high.
4. Heat a drizzle of cooking oil in a large ovenproof pan over medium-high heat. Add the tomatoes and a pinch of salt. Cook, stirring occasionally, until they start to soften, 2-4 minutes.
5. Stir in the pesto, crème fraîche, drained cavatappi, ¼ cup of the reserved pasta water and 1 tablespoon butter. Cook, stirring, until the pasta is well coated, 1-2 minutes. If the sauce seems dry, add more reserved pasta water a splash at a time. Season with salt and pepper to taste.
6. Evenly top the pasta with the panko mixture. Tear the burrata into bite-size pieces and arrange on top. Broil on the top rack until the panko is golden brown and the cheese melts, 2-4 minutes. Watch carefully to avoid burning.
7. Divide the pasta between shallow bowls and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli, penne or farfalle works well in this recipe. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

This dish is best served immediately after broiling. However, you can prepare the pasta and sauce up to the broiling step, then cover and refrigerate. When ready, top with panko and burrata and broil until golden.

What can I substitute for crème fraîche?

You can use sour cream or full-fat Greek yogurt mixed with a little milk to thin it out. The flavor will be slightly tangier but still delicious.