This pan con tomate inspired pasta will have you feeling like you’re in the streets of Spain without having to leave your house. It’s fresh and it’s fruity and so easy, just make sure you get your hands on some seriously good quality tomatoes, season them up, add some pasta and top with vegan burrata, more tomatoes, some garlicky breadcrumbs, plenty of good quality olive oil and parsley to garnish.
Grate the beef tomatoes into a sieve placed over a bowl, season the pulp with salt then leave to drain excess liquid. Set the liquid to one side then place the tomato pulp into a bowl, and combine with the rest of the ingredients. Season to taste and set to one side.
Cook the pasta in generously salted water until al dente.
Whilst the pasta cooks, prepare the breadcrumbs. Heat the extra virgin olive oil and whole garlic cloves in a pan over a medium heat then add the panko breadcrumbs and a pinch of salt. Stir the breadcrumbs into the oil to ensure they're fully coated and brown evenly.
Use a few tablespoons of the leftover tomato juice to make a dressing, adding all of the other ingredients and seasoning to taste. Roughly chop the medium tomatoes then add to the dressing and stir together.
Finally stir the cooked pasta into the grated seasoned tomato mix. Plate up with the dressed tomatoes, vegan burrata, breadcrumbs, fresh parsley and extra drizzles of extra virgin olive oil. Enjoy!
