If you are craving a fresh, vibrant pasta dish that feels both indulgent and effortlessly simple, the Rigatoni with Burrata and Burst Tomatoes Recipe is exactly what your kitchen needs. This recipe combines al dente rigatoni with sweet, juicy burst tomatoes, a hint of garlic and basil, and the creamy, luscious middle of burrata cheese. Each bite is a harmonious melody of textures and flavors that screams comfort food with a touch of elegance, perfect for sharing with friends or savoring on a quiet night in.
Ingredients You’ll Need
Every ingredient in this dish plays a crucial role in creating a perfect balance of taste, texture, and color. These simple components come together beautifully, highlighting fresh summer flavors and creamy richness without any fuss.
- 12 ounces rigatoni pasta: The ridged tubes hold onto sauce wonderfully, giving every bite maximum flavor.
- 2 tablespoons olive oil: A fruity base that infuses the garlic and tomatoes with a subtle richness.
- 4 cloves garlic, thinly sliced: Adds an aromatic punch without overpowering the delicate tomatoes.
- 1 pint cherry or grape tomatoes: These burst with sweet juiciness when cooked, creating a naturally vibrant sauce.
- 1/4 teaspoon red pepper flakes (optional): Brings a gentle spicy kick that livens up the dish.
- Salt and black pepper to taste: Essential seasoning that enhances every flavor element.
- 1/4 cup fresh basil leaves, torn: Provides a bright, herbaceous note that complements the tomatoes perfectly.
- 2 tablespoons balsamic glaze (optional): Adds a subtle tangy sweetness that elevates the final presentation.
- 8 ounces burrata cheese (2 small balls or 1 large, torn): The star ingredient that brings creaminess and a luscious texture contrast.
- Grated Parmesan cheese, for serving: A salty finish that rounds out the flavors beautifully.
How to Make Rigatoni with Burrata and Burst Tomatoes Recipe
Step 1: Cook the Rigatoni
Start by boiling your rigatoni in plenty of salted water until it’s perfectly al dente, which means just tender but still with a little bite. Don’t forget to save half a cup of that pasta water before draining because it’s magic for loosening the sauce later and helping everything unite beautifully.
Step 2: Prepare the Burst Tomato Sauce
While the pasta is cooking, heat olive oil in a skillet over medium heat and add the garlic slices. Cook just until fragrant but not browned—this step gently infuses the oil with garlic’s sweet warmth. Next, add the cherry tomatoes with a pinch of salt and let them cook, stirring occasionally, until they burst open, releasing their juicy sweetness and forming a simple sauce. To help release even more juice, gently press a few tomatoes with the back of a spoon—this step turns fresh tomatoes into a lovely rustic sauce.
Step 3: Season and Combine
Stir in the red pepper flakes and black pepper for that gentle kick and peppery warmth. Then toss in the cooked rigatoni along with a splash of the reserved pasta water to help the sauce cling perfectly to each tube. Finally, remove from heat and stir in the torn fresh basil leaves, adding a fresh herbal brightness that ties everything together.
Step 4: Add Burrata and Serve
Transfer your rigatoni and burst tomato creation to serving plates and crown each bowl with torn pieces of burrata cheese. The cheese’s creamy center will melt slightly from the warmth, creating a dreamy contrast. For an extra layer of flavor, drizzle with balsamic glaze and sprinkle with grated Parmesan. Serve immediately to enjoy the best textures and flavors.
How to Serve Rigatoni with Burrata and Burst Tomatoes Recipe
Garnishes
Fresh basil torn right before serving keeps the dish vibrant and fragrant. A drizzle of balsamic glaze adds a decorative touch and a mild sweetness that highlights the tomatoes. Don’t forget a generous shower of Parmesan cheese to add a nutty, salty punch that ties everything together.
Side Dishes
This pasta shines best with simple sides like a crisp green salad dressed lightly with lemon vinaigrette or a crusty baguette to soak up any leftover sauce. Roasted vegetables such as asparagus or zucchini complement the freshness of the tomatoes without stealing the spotlight.
Creative Ways to Present
Serve in wide, shallow bowls to showcase the vibrant colors and creamy burrata. For a festive touch, garnish with edible flowers or microgreens. Another fun idea is to bake the assembled pasta briefly in a hot oven to slightly brown the burrata edges for a warm, melty finish that adds an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pasta and sauce in an airtight container in the fridge for up to two days. Store the burrata separately to maintain its creamy texture and add fresh when reheating the rigatoni.
Freezing
This dish is best enjoyed fresh, so freezing is not recommended. Burrata’s delicate texture does not freeze well, and the tomatoes may lose some of their brightness after thawing.
Reheating
To gently reheat, warm the pasta and sauce in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving the burrata; add fresh torn burrata after reheating for that perfect creamy finish.
FAQs
Can I use a different type of cheese instead of burrata?
Yes! While burrata is unique for its creamy interior, fresh mozzarella or stracciatella can be good alternatives. Just keep in mind these cheeses may alter the texture and richness slightly.
What type of tomatoes work best for this recipe?
Cherry or grape tomatoes are ideal because they burst easily and provide a naturally sweet, juicy sauce. If you can’t find these, small plum tomatoes can be a good substitute.
Is the red pepper flakes addition necessary?
Not at all! The red pepper flakes add a subtle warmth that balances the dish, but feel free to omit them if you prefer a milder flavor or if you are serving children.
Can I make this dish vegan-friendly?
To make it vegan, skip the burrata and Parmesan and consider topping the pasta with a drizzle of extra good olive oil and fresh herbs. Nutritional yeast can mimic the cheesy flavor as well.
How long does it take to prepare this dish?
From start to finish, you’re looking at about 30 minutes. The prep is minimal, and the cooking process comes together quickly, making it a fantastic option for a satisfying weeknight meal.
Final Thoughts
Sharing the Rigatoni with Burrata and Burst Tomatoes Recipe is like inviting a little Italian sunshine into your home. It’s the perfect combination of simple ingredients that come alive with freshness, creamy indulgence, and vibrant flavors. I encourage you to try it soon—you might just find a new favorite that feels both comforting and special every time you serve it.
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Rigatoni with Burrata and Burst Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Rigatoni with Burrata and Burst Tomatoes recipe is a delightful and easy Italian main course perfect for a flavorful weeknight dinner. Al dente rigatoni is tossed with a fragrant garlic and cherry tomato sauce bursting with fresh flavors, finished with creamy burrata cheese, fresh basil, and a drizzle of balsamic glaze for a rich, satisfying meal.
Ingredients
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 pint cherry or grape tomatoes
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze (optional)
- 8 ounces burrata cheese (2 small balls or 1 large, torn)
- Grated Parmesan cheese, for serving
Instructions
- Cook the Pasta: 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 the pasta cooking water before draining the pasta. Set the pasta aside.
- Prepare the Tomato Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1–2 minutes until fragrant but not browned. Add the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the tomatoes burst and release their juices. Press some tomatoes gently with the back of a spoon to create extra sauce.
- Season the Sauce and Combine: Stir in red pepper flakes (if using) and black pepper to taste. Add the cooked rigatoni to the skillet, along with a splash of the reserved pasta water to help loosen the sauce. Toss everything until the pasta is fully coated in the flavorful tomato sauce. Remove the skillet from heat and fold in the torn fresh basil leaves.
- Plate and Serve: Divide the pasta among serving plates and top each portion with torn burrata cheese balls. Drizzle with balsamic glaze if desired and sprinkle with grated Parmesan cheese. Serve immediately while the pasta is warm and the burrata is creamy.
Notes
- For extra depth of flavor, add sautéed onions or a splash of white wine with the tomatoes.
- Burrata tastes best when served fresh and slightly chilled against the warm pasta.
