Description
Indulge in the creamy richness of this Rigatoni with Burrata and Burst Tomatoes recipe. Perfectly cooked rigatoni tossed with burst cherry tomatoes and fresh basil, topped with luscious burrata cheese and a sprinkle of Parmesan.
Ingredients
Scale
Rigatoni Pasta:
- 12 oz rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 pint cherry or grape tomatoes
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves (torn)
Additional:
- 8 oz burrata cheese (2 small balls or 1 large)
- grated Parmesan cheese (for serving)
Instructions
- Cook the Rigatoni: Boil salted water and cook rigatoni until al dente. Reserve pasta water and drain.
- Make the Sauce: Sauté garlic in olive oil, add tomatoes, seasonings, and cook until tomatoes burst.
- Combine: Toss drained pasta with sauce, adding reserved water as needed. Stir in basil.
- Serve: Plate pasta, top with burrata, Parmesan, and serve hot.
Notes
- Burrata is best added right before serving for optimal texture.
- Consider adding spinach or arugula, or drizzling with balsamic glaze for extra flair.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg
