- 1 pound cherry tomatoes
- 1/3 cup thinly sliced garlic, about 1 head garlic
- 1/3 cup capers
- 2 tablespoons chopped anchovies
- 1 cup olive oil
- salt and pepper to taste
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- 3/4 pound fresh saffron gemelli pasta or 1/2 pound dried gemelli pasta
- 1/2 pound jumbo lump crabmeat, picked of shells and cartilage
- 4 tablespoons butter
- 8 ounces Burrata mozzarella cheese
Preheat the oven to 400º F.
In a large bowl combine the tomatoes, garlic, capers, anchovies, olive oil and a pinch of salt and pepper and mix well. Transfer the tomatoes to a sheet pan and spread the tomatoes out in one layer. Roast the tomatoes for 15 minutes, or unitl they begin to blister and brown. Let cool to room temperature and transfer the mixture back to the bowl. Using a potato masher, crush the tomatoes and emulsify the tomato juice into the olive oil.
To make the bread crumbs, combine the panko, olive oil and parsley in small mixing bowl. Transfer to a small baking sheet and toast in the oven for 3 to 4 minutes or until golden brown. Transfer to a bowl until ready to use.
Bring a large pot of salted water up to a boil. Cook the fresh pasta for 3 or 4 minutes until al dente. Drain the pasta in a colander, reserving 1/4 cup of the water.
Transfer the pasta to a large skillet, along with the pasta water and the tomatoe mixture. Bring to a simmer. Add the butter, stirring until incorporated. Add the crab and toss well without breaking up the crabmeat too much.
To serve, divide the Burrata between four plates, spreading in a circular motion using the back of a spoon. Spoon the pasta over the Burrata, top with the bread crumbs and serve immediately.