Description
This Rigatoni with Burrata and Burst Tomatoes is a delightful Italian vegetarian pasta dish featuring al dente rigatoni tossed with blistered cherry tomatoes, fragrant garlic, and fresh basil, topped with creamy burrata cheese and a sprinkle of Parmesan. It’s a perfect easy-to-make summer meal that’s both flavorful and comforting.
Ingredients
Scale
Pasta
- 12 ounces rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn
To Serve
- 8 ounces burrata cheese (2 balls)
- Grated Parmesan cheese, for garnish
- Fresh cracked black pepper, for serving
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Garlic and Spices: In a large skillet over medium heat, warm the olive oil. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
- Cook the Tomatoes: Add the cherry tomatoes, salt, and black pepper to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften, blister, and start to burst. Gently press some tomatoes with the back of a spoon to release their juices and create a saucy base.
- Toss Pasta with Sauce: Add the cooked rigatoni into the skillet with the tomato sauce. Toss well to combine all ingredients. If the sauce appears dry, add a splash of reserved pasta water to achieve a smoother consistency.
- Add Fresh Basil: Stir in the torn fresh basil leaves just before serving to preserve their bright flavor and aroma.
- Plate and Garnish: Divide the pasta among serving bowls. Top each with a ball of burrata cheese. Garnish with a generous sprinkle of grated Parmesan and fresh cracked black pepper. Serve immediately for the best creamy texture.
Notes
- For extra flavor, drizzle with a bit of balsamic glaze before serving.
- You can substitute rigatoni with penne or fusilli if desired.
- Burrata should be added just before serving for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 390mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
