Rigatoni with Burrata & Pesto
Serves: 2–4
Prep Time: 10 min | Cook Time: 20 min
🧀 Ingredients
For the Pasta:
12 oz (340g) rigatoni pasta
Salt, for boiling water
For the Tomato Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
1 can (15 oz) crushed tomatoes or tomato passata
Salt & pepper, to taste
Pinch of red pepper flakes (optional)
1 teaspoon sugar (optional)
5–6 fresh basil leaves (or ½ tsp dried basil)
For Topping:
1–2 balls of burrata cheese
2 tablespoons green pesto (store-bought or homemade)
Fresh basil leaves, for garnish
Optional: Grated Parmesan or Pecorino
👩🍳 Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente according to package directions.
Reserve ½ cup pasta water, then drain.
2. Make the Tomato Sauce:
In a skillet over medium heat, add olive oil and sauté garlic until fragrant (1 min).
Pour in crushed tomatoes. Add salt, pepper, red pepper flakes, sugar (if needed), and basil.
Simmer 10–15 minutes, stirring occasionally, until slightly thickened.
3. Combine Pasta and Sauce:
Add the drained rigatoni to the sauce and toss gently to coat. Use reserved pasta water to loosen if needed.
4. Assemble the Dish:
Transfer sauced rigatoni to serving bowls.
Place a burrata ball in the center of each bowl.
Drizzle pesto over the top.
Garnish with fresh basil and a sprinkle of Parmesan if desired.
💡 Tips:
Burrata melts slightly with the heat of the pasta, creating a creamy, luxurious bite.
Use high-quality tomatoes and pesto for the best flavor.
Add roasted cherry tomatoes or sautéed spinach for extra color and texture.
Let me know if you want a version with spicy sausage, roasted veggies, or a quick homemade pesto recipe!