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    Tomato & Burrata Rigatoni

    clock-icon55 minutes
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    Pixicook editorial team

    A vibrant and fresh pasta dish with ripe tomatoes, garlic-infused olive oil, creamy burrata cheese, and torn basil leaves.

    Ingredients for Tomato & Burrata Rigatoni

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ripe Tomatoes, cored and cut into ½-inch pieces

    0 lb

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Rigatoni

    0 lb

    Substitute chevron-down

    Burrata Cheese, at room temperature

    0 oz

    Substitute chevron-down

    Fresh Basil Leaves, torn

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    How to Make Tomato & Burrata Rigatoni

    1. Season Tomatoes

    Combine the ripe, cored, and chopped tomatoes with 1.5 teaspoons of table salt, 0.25 teaspoon of black pepper, and 0.25 teaspoon of sugar in a bowl.

    2. Prepare Garlic Oil

    Heat 1 tablespoon of extra-virgin olive oil in an 8-inch nonstick skillet over medium heat. Add the minced garlic and cook for 3 to 5 minutes until the garlic turns golden.

    3. Marinate Tomatoes

    Pour the hot garlic oil mixture over the tomatoes and toss together. Let sit for at least 20 minutes to allow the tomatoes to marinate.

    4. Cook Rigatoni

    Bring 4 quarts of water to a boil in a large pot. Add a tablespoon of salt and cook the rigatoni until al dente. Drain the pasta using a colander and then return it to the pot.

    5. Combine Pasta and Tomatoes

    Drain the marinated tomatoes over a bowl to catch the juices. Pour the tomatoes and 0.5 cup of the drained tomato juice over the pasta and toss to combine.

    6. Adjust Consistency

    If the mixture appears too dry, adjust the consistency by adding more of the reserved tomato juice as needed.

    7. Serve

    Transfer the pasta to serving bowls. Tear the burrata cheese into pieces and place on top of the pasta. Sprinkle with torn basil leaves, drizzle with the remaining 0.25 cup of extra-virgin olive oil, and finish with a bit of pepper.


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