Rigatoni with Grape Tomatoes, Basil and Burrata

Rigatoni with Grape Tomatoes, Basil and Burrata

Burrata is an easy way to take your weeknight meal to the next level. 

Serves: 4-5 people

1 box rigatoni
5 tablespoons extra virgin olive oil, divided
1 garlic clove, gently pressed
2 pints halved multicolor grape tomatoes (can substitute only red)
10 basil leaves, torn
1 burrata, 8 oz
salt and pepper to taste

1. Place a pot of water to boil, season and cook pasta according to directions
2. Meanwhile in a skillet sauté garlic with 3 tablespoons of olive oil over medium heat until slightly yellow, increase heat to high, add tomatoes and blister for two minutes, season with salt and pepper
3. Drain pasta, reserving ½ cup of water, toss with tomatoes over high heat until liquid is evaporated, about one minute
4. Discard garlic and stir in basil leaves
5. Plate and top with pieces of burrata over the top

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