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.
I absolutely love burrata in pasta (see this 5-Ingredient Burrata Pesto Pasta next!), because of the luxurious texture and subtle buttery flavor it brings.
Still, both 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!
And as a mom juggling her time with a love for great food, I really appreciate an easy dinner recipe like this that only requires 10 ingredients and 20 minutes to whip up!
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.
- Garlic.
- Dried oregano.
- Olive oil.
- Salt & pepper.
- Parmesan.
- Fresh basil.
- Burrata. Once opened, burrata lasts up to 5 days in the refrigerator in an airtight container.
- Crushed red pepper (optional). Add some crushed red pepper if you want a little kick!
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.
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.
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.
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.
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.
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.
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 to Properly Store and Reheat Rigatoni with Burrata
This easy Burrata 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.
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!
Mouthwatering Rigatoni Burrata with Blistered Tomatoes
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 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
Instructions
- Preheat your oven to 425°F and cook the pasta al dente according to the directions on the box.16 ounces rigatoni
- 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.1 pint cherry tomatoes, sliced, 4 cloves garlic, minced, ¼ cup olive oil, ¼ teaspoon salt, ¼ teaspoon dried oregano, ¼ teaspoon black pepper
- 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.¼ cup parmesan, ¾ ounces fresh basil, chopped, ¼ teaspoon crushed red pepper
- Use clean hands or a fork and knife to break open the burrata, exposing the soft center. Enjoy hot or cold.8 ounces burrata
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.
2 thoughts on “Mouthwatering Rigatoni Burrata with Blistered Tomatoes”
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.
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 🙂