Imagine a plate of pasta so incredibly delicious that it transports you straight to the sun-drenched hills of Italy with just one bite. This Rigatoni with Roasted Cherry Tomatoes and Burrata is not just a meal—it's a culinary experience that combines the sweet intensity of caramelized tomatoes, the perfect al dente rigatoni, and the luxurious creaminess of fresh burrata. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 ball burrata cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- In a medium bowl, toss halved cherry tomatoes with olive oil, salt, and freshly ground black pepper. Spread the tomatoes evenly on the prepared baking sheet, cut-side facing up.
- Roast the cherry tomatoes in the preheated oven for 15-20 minutes, or until they become slightly caramelized and begin to burst, releasing their natural sweetness.
- While tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the rigatoni. This starchy water will help create a silky sauce later.
- Return the drained pasta to the pot and gently fold in the roasted cherry tomatoes, ensuring even distribution.
- If the pasta seems dry, add a small amount of reserved pasta water to create a light, glossy coating.
- Transfer the pasta and tomatoes to a serving platter or individual plates. Tear the burrata cheese into generous chunks and place on top of the pasta.
- Garnish with fresh basil leaves, torn or roughly chopped, to add a vibrant, aromatic finish.
- Serve immediately while the pasta is hot and the burrata is creamy, allowing the cheese to slightly melt over the warm pasta.
Tips
- Always salt your pasta water generously - it should taste like the sea. This is your only chance to season the pasta from within.
- Don't rinse your pasta after cooking. The starch helps the sauce cling better to the rigatoni.
- When roasting tomatoes, use a single layer to ensure they caramelize instead of steam. This concentrates their natural sweetness.
- Choose a high-quality, fresh burrata for the most luxurious texture. The creaminess is key to this dish's magic.
- Time your cooking so the pasta is hot when you add the burrata, allowing it to slightly melt and create a luscious sauce.
- Fresh basil is non-negotiable - it adds a bright, aromatic finish that elevates the entire dish.
Nutrition Facts
Calories: 478kcal
Carbohydrates: 67g
Protein: 15g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
