Burrata is an Italian cheese made from mozzarella and cream. The outside is a solid cheese, while the inside has a creamy filling. This recipe for Rigatoni with Marinated Tomatoes and Burrata showcases fresh summer tomatoes, and their juices, for a natural sauce. Rigatoni Pasta, Creamy Burrata cheese and fresh basil makes a delightful light pasta dish.
When we have a bounty of homegrown tomatoes, I’m always scouring for new ways to enjoy them. This pasta recipe, from Americas Test Kitchen, was perfect!
The local farmers market are also selling lots of fresh tomatoes, so you don’t have to skip this recipe if you don’t grown your own tomatoes. The sauce is so simple to make, because you simply marinate fresh tomatoes with a garlic infused olive oil.
I’ve only recently discovered how versatile Burrata cheese is. Burrata is incredibly good with Summer Peaches, Prosciutto and Basil.
The outside of the cheese is solid Mozzarella. Once you cut the cheese open, a creamy filling reveals itself. The flavor is really mild, but the interior can make a really creamy sauce– like in this recipe. Let’s do it!
In a bowl, cut up fresh tomatoes (canned won’t really work here), and season with salt, pepper and sugar.
Cook the pasta in salted water.
While the pasta is boiling, gently cook fresh garlic in olive oil, the pour it over the seasoned fresh tomatoes.
Drain the tomatoes, over a colander.
The fresh tomato juice will become the pasta sauce! Drain the pasta. Add the tomato sauce to the pasta, and the Burrata cheese and toss.
Garnish with torn fresh basil. Done!
TASTING NOTES: This pasta dish screams summer! The fresh tomato sauce is so simple to make, yet it’s flavorful. The creamy Burrata cheese melts into a velvety creamy texture. Fresh basil is the perfect accompaniment. The sauce is thin, so a crusty bread is perfect to mop up any leftover sauce.
Rigatoni with Marinated Tomatoes and Burrata
Equipment
- 1 colander
Ingredients
- 1½ pounds ripe tomatoes cored and cut into ½-inch pieces
- 1½ teaspoons table salt plus salt for cooking pasta
- ¼ teaspoon pepper
- ¼ teaspoon sugar
- 5 tablespoons extra-virgin olive oil divided
- 3 garlic cloves minced
- 1 pound rigatoni
- 8 ounces burrata cheese room temperature
- ½ cup fresh basil leaves torn
Instructions
- Combine tomatoes, salt, pepper, and sugar in bowl.Heat 1 tablespoon oil and garlic in 8-inch nonstick skillet over medium heat until garlic just begins to turn golden, 3 to 5 minutes. Pour hot oil mixture over tomatoes and toss to combine. Let sit for at least 20 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Drain tomatoes in colander set over bowl. Add tomatoes and ½ cup drained tomato juice to pasta and toss vigorously until liquid is mostly absorbed. Adjust consistency with extra tomato juice as needed. Transfer pasta to serving bowls. Cut burrata into 1-inch pieces, collecting creamy liquid. Sprinkle burrata over pasta and drizzle with creamy liquid. Drizzle with remaining ¼ cup oil. Season with pepper to taste and sprinkle with basil. Serve.
Notes
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