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Baby Roma Tomato Spaghetti with Crispy Lemon Crumbs

Prep Time:

10 minutes

Cook Time:

15 minutes

Serves:

4

Level:

Intermediate

About the Recipe

The Baby Roma Tomato Spaghetti with Crispy Lemon Crumbs is a delightful blend of al dente spaghetti, juicy baby Roma tomatoes, and creamy burrata, all topped with crispy lemon-infused panko crumbs. The spaghetti is cooked to perfection while the tomatoes are sautéed in extra virgin olive oil until they start to wrinkle and blister. The dish is then sprinkled with golden garlic slices and fresh herbs such as parsley, basil, or oregano. Each serving is adorned with a halved burrata and a generous sprinkle of the crispy lemon crumbs. A final drizzle of olive oil adds a glossy finish. With a prep and cook time of just 25 minutes, this recipe is perfect for a quick yet indulgent weeknight dinner. It's served with char-grilled garlic bread and can be complemented with grilled chicken or fish.

Ingredients

  • 3 x 250g Baby Roma Tomatoes

  • 400g Spaghetti

  • ½ Cup Panko Breadcrumbs

  • 1 Tsp finely grated lemon rind

  • 4 Tbs extra virgin olive oil, plus extra to serve

  • 3 large garlic gloves, thinly sliced

  • 1/3 cup fresh herbs (like flat leaf parsley, basil or oregano), Chopped

  • 2 x 150g Burrata, drained

  • Garlic Bread, char grilled, to serve

Preparation


  1. Bring a large pan of salted water to the boil over high heat. Add the spaghetti, cook, following the packet directions until al dente. 

  2. 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. 

  3. Wipe the pan clean. Add the oil and garlic to the pan, cook over low heat for 4 minutes until the garlic turns lightly golden. Remove the garlic to a small bowl and set aside. Add the 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. 

  4. 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 olive oil, serve with garlic bread, grilled chicken or fish.

  5. Serving Suggestion: The Burrata cheese can also be replaced with a poached egg. 

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