Mouthwatering Rigatoni Burrata with Blistered Tomatoes
This Rigatoni Burrata can only be described as mouthwatering with blistered tomatoes, fresh basil, and complementary seasonings that allow the cheese to shine.
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
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
Notes
- 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.