Fresh Fettuccine with Stracciatella, Blistered Tomatoes, and Basil

Fresh Fettuccine with Stracciatella
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Blistered Tomatoes, Basil, Toasted Breadcrumbs

Sweet blistered tomatoes, whole basil leaves, savory anchovies, bright lemon, and creamy stracciatella come together in a pasta that feels both rustic and refined. A layer of stracciatella beneath the fresh pasta and a generous dollop on top create a luxurious contrast to the warm fettuccine, while crispy breadcrumbs add texture and crunch.

Fresh Fettuccine with Stracciatella Recipe

Ingredients

8 oz. fresh fettuccine
1 pint cherry tomatoes
1 1/2 T. extra-virgin olive oil, divided
4 anchovy fillets, packed in oil
2 cloves garlic, thinly sliced
2 t. Calabrian chile paste
1/4 c. panko breadcrumbs
Zest of 1/2 lemon, divided
1 T. fresh lemon juice
1/4 c. fresh whole basil leaves, torn if large
8 oz. stracciatella cheese, divided
Coarse salt
Freshly ground black pepper

Method

Bring a large pot of well-salted water to a boil.

Heat 1/2 T. olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden and crisp, about 3 minutes. Transfer to a bowl and season lightly with salt.

Heat the remaining 1 T. olive oil over medium heat in a skillet large enough to hold the fettuccine. Add the anchovy fillets and cook, stirring, until they dissolve into the oil.

Add the tomatoes and cook over medium-high heat until blistered and beginning to burst, about 5 to 7 minutes. As the skins split, the tomatoes release their juices and create the foundation for the sauce.

Add the garlic and Calabrian chile paste and cook for 30 seconds, stirring constantly, until fragrant. Stir in the lemon juice and season with black pepper.

Meanwhile, cook the fresh fettuccine according to package directions, usually 2 to 3 minutes. Reserve 1/2 c. pasta water before draining.

Add the drained pasta to the skillet with the tomatoes. Toss well, adding a splash or two of pasta water as needed to create a light, glossy sauce. Stir in half the lemon zest and all the basil.

To Serve

Spread some stracciatella in a rough circle on the bottom of two shallow pasta bowls. Plate the fettuccine over the stracciatella.

Arrange the tomatoes, basil, and sauce around and on top of the pasta. Place a generous dollop of the remaining stracciatella in the center.

Finish with the crispy breadcrumbs, remaining lemon zest, and a drizzle of extra-virgin olive oil.

Serve immediately.

Wine Pairing

Argiolas Costamolino Vermentino di Sardegna 2023. Its citrus, herbal notes, and subtle minerality complement the charred tomatoes, basil, lemon, anchovies, and creamy stracciatella beautifully.

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