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.