Description
This Rigatoni with Burrata and Burst Tomatoes is a simple yet decadent pasta dish that showcases creamy burrata and sweet, juicy tomatoes. Perfect for a quick weeknight meal or an elegant dinner!
Ingredients
Scale
- For the Pasta:
- 12 oz rigatoni pasta
- For the Sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional, for a slight tang)
- For Serving:
- 2 balls fresh burrata cheese (about 8 oz total)
- Fresh basil leaves, torn or chopped, for garnish
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Rigatoni:
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. - Burst the Tomatoes:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cherry or grape tomatoes, and season with salt, pepper, and red pepper flakes (if using). Cook, stirring occasionally, for 7-10 minutes, or until the tomatoes begin to burst and release their juices. Stir in the balsamic vinegar for added depth (if using). - Combine the Pasta and Tomatoes:
Add the cooked rigatoni to the skillet with the burst tomatoes and toss to combine. If the sauce seems too thick, gradually add some of the reserved pasta water to loosen it until the sauce coats the pasta evenly. - Add Burrata:
Transfer the pasta to serving bowls or a large platter. Tear the burrata into pieces and place them on top of the pasta, allowing the creamy center to melt slightly into the dish. - Garnish and Serve:
Garnish the pasta with fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired. Serve immediately while the burrata is still soft and creamy.
Notes
Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 540
- Sugar: 7g
- Sodium: 480 mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg