Meatless Monday Challenge

Mouthwatering Rigatoni Burrata with Blistered Tomatoes

on June 16, 2022
last updated April 28, 2023
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This Rigatoni Burrata contains blistered tomatoes, fresh basil, and complementary seasonings, and is ready in less than 30 minutes!
rigatoni burrata with blistered tomatoes, garlic, and basil

Looking for a gourmet pasta that can be served hot or cold? This Rigatoni Burrata with Blistered Tomatoes comes together quickly and easily and uses fresh and flavorful ingredients to bring intense deliciousness to every bite.

The burrata and blistered tomatoes are the stars of this dish, working together with the seasoning, fresh basil, and salty Parmesan cheese to bring you a meatless pasta that everyone will enjoy!

close up of burrata rigatoni in pottery

As an environmental scientist, I’m always looking for delicious meals that keep me full and satisfied even without the meat. This rigatoni burrata is well-rounded, bursting with flavor, and will give you energy for hours!

Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.

Rigatoni Burrata Ingredients


Here’s everything you need:

  • Rigatoni. While this recipe can work with any pasta, the large cylinders of rigatoni with their hollow center allow more surface area for the seasonings and olive oil to latch on to.
  • Cherry tomatoes. For bursting flavor and vibrance.
  • Garlic. This delicious pasta salad is garlic-forward and extra delicious!
  • Dried oregano. For earthiness.
  • Olive oil. To roast the tomatoes and coat the pasta for moisture and flavor.
  • Salt & pepper. To amp up all the other flavors.
  • Parmesan. For saltiness.
  • Fresh basil. For freshness, herbaceousness, and subtle sweetness.
  • Burrata. The star of this dish!
  • Crushed red pepper (optional). Add some crushed red pepper if you want a little kick!
Riagtoni, pepper, crushed red pepper, garlic, burrata, basil, parmesan, oregano, salt, olive oil, and cherry tomatoes

Rigatoni Burrata Tips and Tricks


Cook the Rigatoni Al Dente

To whip this Burrata Rigatoni up quickly, get your water boiling to cook your pasta first! Follow the directions on the box to cook your pasta al dente, giving it a little bite and the perfect mouthfeel.

cooking rigatoni al dente

Slice the Tomatoes in Half

Slicing them in half will keep them from bursting as they roast, and will allow them to cook more quickly.

Slice your cherry tomatoes in half longways, so that they are bite-sized. If there are some oversized outliers, you can cut those in thirds.

Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic tomatoes for this recipe.

Season and Blister Your Tomatoes

Add the minced garlic, oregano, salt, pepper, and olive oil to your dish with the tomatoes. Use clean hands or two spoons to toss the tomatoes, ensuring they are coated in oil, garlic, and seasoning.

Then, roast your tomatoes for 10 minutes at 425°F, until the skin on the tomatoes starts to appear wrinkly.

seasoning cherry tomatoes with oregano

Add the Cooked Rigatoni to the Tomato Dish

Once your rigatoni is al dente, strain the water and add the pasta directly to the dish with the roasted tomatoes.

adding cooked rigatoni to casserole dish with roasted seasoned tomatoes in olive oil

Toss the Pasta

Toss the pasta to coat it with the olive oil, garlic, salt, pepper, and oregano. I find it easiest to use serving spoons or salad tongs to toss.

tossing rigatoni in roasted tomatoes to coat with olive oil and seasoning

Garnish with Parmesan and Basil

Next, add the parmesan and chopped basil to the baking dish. Toss again to coat.

Break Apart the Burrata

The inside of burrata is super soft. Break apart the burrata to expose the inside. You can do this with your hands or a fork and knife.

I recommend tossing again before serving the pasta, to distribute the burrata throughout your dish.

breaking apart burrata to add to pasta salad

Should You Have Leftovers

This meatless pasta will stay fresh for 4-5 days in an airtight container in the refrigerator. It can be served hot or cold.

If you do wish to reheat it, it’s best to put it in an oven-safe dish, cover it with tin foil, and bake at 350°F for 15-20 minutes until heated thoroughly.

Burrata does not freeze well, but the rest of the pasta does. So, if you think you may have leftovers, set some aside before adding the burrata. You can freeze this pasta without burrata for up to 3 months. Allow it to thaw overnight in the refrigerator.

serving of rigatoni burrata garnished with basil leaf

Rigatoni Burrata Frequently Asked Questions


What should I serve burrata with?

Burrata is delicious on a charcuterie board, with crackers, on pizza, or even in pasta! It’s a versatile cheese that can be used similarly to mozzarella.

How do you melt burrata pasta?

Adding fresh burrata to hot pasta is one way to get it nice and melty. In this Rigatoni Burrata, the burrata naturally melts as you place it on top of the hot pasta and roasted tomatoes.

How long can burrata last in the fridge?

Once opened, burrata lasts up to 5 days in the refrigerator in an airtight container.

Why You Should Make This Rigatoni Burrata


  • It’s simple to make. This pasta dish comes together so quickly and easily.
  • It’s full of flavor. Between the fresh and dried herbs, roasted tomatoes and garlic, and fancy cheese, the harmonious flavors are sure to please.
  • THAT CHEESE. Burrata is so delicious, I’m sold on any recipe that helps it shine!

If you’re loving this Rigatoni Burrata and want more cheesy pasta dishes, check out this Easy Cheesy Pasta Bake and Sherry Bow Tie Pasta with Tomatoes.

rigatoni burrata with blistered tomatoes, garlic, and basil

Mouthwatering Rigatoni Burrata with Blistered Tomatoes

5 from 6 votes
Marley Goldin
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This Rigatoni Burrata can only be described as mouthwatering with blistered tomatoes, fresh basil, and complementary seasonings that allow the cheese to shine.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients
  

  • 16 ounces rigatoni
  • 1 pint cherry tomatoes, sliced
  • 4 cloves garlic, minced
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ cup parmesan
  • ¾ ounces fresh basil, chopped
  • ¼ teaspoon crushed red pepper (optional)
  • 8 ounces burrata
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Instructions
 

  • Preheat your oven to 425°F and cook the pasta al dente according to the directions on the box.
  • Slice your tomatoes in half and mince the garlic. Add them to a large baking dish with olive oil, oregano, salt, and pepper. Use clean hands or two large spoons to toss to ensure the tomatoes are coated in the oil and seasonings.
  • Roast the seasoned tomatoes in the oven for 10-12 minutes until the skin starts to appear wrinkly.
  • Add the cooked pasta to the baking dish with the tomatoes and toss to coat the noodles with the seasoned olive oil.
  • Add the parmesan, chopped basil, and crushed red pepper (optional) and toss again.
  • Use clean hands or a fork and knife to break open the burrata, exposing the soft center. Enjoy hot or cold.

Pro Tips

  • This recipe can work with any pasta, but rigatoni is preferred, as the large cylinders with their hollow center allow more surface area for the seasonings and olive oil to latch on to.
  • Reducing your meat consumption significantly reduces your carbon footprint. Be kind to the planet (as well as your tastebuds!) with more of these delicious meatless pasta meals.
Course Dinner
Cuisine Italian
Diet Vegetarian
Keyword 30 Minutes or Less, Cheese, Easy, Pasta, Rigatoni Burrata, Tomato
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2 thoughts on “Mouthwatering Rigatoni Burrata with Blistered Tomatoes”

  1. 5 stars
    Absolutely delicious! Summery, quick and easy to prepare. Will certainly do this one again – I will buy some burratta. I didn’t have any at the time but had everything else and substituted cubes of feta cheese which worked well.

    1. I am so glad you loved this as much as I do! Feta honestly sounds like a GREAT substitute– I think I’ll try that next time 🙂

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