Roasted Cherry Tomato Paneer Pasta (Summer Burrata-Inspired)
Oven-roasted cherry tomatoes tossed with pasta, white wine, and herbs, finished with torn fresh paneer and lemony chili breadcrumbs. A 30-minute Indian-fusion summer dinner.
Equipment
- Large skillet
- Rimmed baking sheet
- Large pot
Ingredients
Lemony chili breadcrumbs
- 1 cup ciabatta bread torn into small pieces, or 3/4 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red chili flakes to taste, up to 1/2 teaspoon
- lemon zest from 1 lemon
Roasted tomatoes
- 3 cups cherry or grape tomatoes halved
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic smashed
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon fresh oregano chopped, or 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red chili flakes
Pasta and finish
- 12 oz pasta 340 g; spaghetti, bucatini, or penne
- 1/3 cup dry white wine such as pinot grigio, or vegetable broth
- 1/2 cup paneer finely grated, or parmesan for a less Indian finish
- 1 large handful fresh basil roughly chopped
- 2 tablespoons fresh cilantro chopped, optional
- 8 oz fresh soft paneer malai paneer, torn or cubed
- 1 tablespoon malai or heavy cream optional, for serving, up to 2 tablespoons
- salt and pepper to taste
Instructions
Make the lemony breadcrumbs
- Heat olive oil in a large skillet over medium heat. Add bread pieces and red chili flakes. Cook, stirring occasionally, until golden and toasted, 4 to 5 minutes.
- Remove from heat. Stir in lemon zest. Transfer to a plate and set aside.
Roast the tomatoes
- Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper.
- Toss halved tomatoes with olive oil, garlic, thyme, oregano, salt, pepper, and chili flakes. Spread in a single layer.
- Roast 18 to 22 minutes until blistered and jammy at the edges.
Cook the pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, then drain.
Assemble
- Set the skillet over medium-high heat. Add roasted tomatoes, garlic, and pan juices. Pour in wine and simmer 1 minute.
- Add drained pasta and 1/4 cup pasta water. Toss until coated. Add more pasta water if needed.
- Remove from heat. Add grated paneer and basil. Toss to combine. Season with salt and pepper.
- Divide among bowls. Top with torn fresh paneer, lemony breadcrumbs, cilantro if using, and optional malai drizzle. Serve immediately.
Notes
Use the ripest cherry tomatoes you can find. Heirloom mixed colors look beautiful and taste sweeter.
Breadcrumbs can be made up to 2 hours ahead and stored in an airtight container at room temperature.
For a vegan version, swap fresh paneer for cashew cream dollops and use nutritional yeast instead of grated paneer in the sauce. Skip malai.
Leftover pasta softens as it sits. Reheat gently with a splash of water; add fresh breadcrumbs on top after reheating for crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Paneer and breadcrumbs are best added fresh when serving leftovers.
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