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
Scale
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.
