Rigatoni with Marinated Tomatoes and Burrata
Burrata is a cheese made from mozzarella and cream. The outside is a solid cheese, while the inside has a creamy filling. This recipe showcases fresh summer tomatoes, and their juices, for a natural sauce. Rigatoni Pasta, Creamy Burrata cheese and fresh basil makes a delightful and simple light pasta dish.
Servings 4
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
The sauce is liquid-y but flavorful; sop up any extra with crusty bread.
Recipe source: Cook's Country August/September 2022