Rigatoni with Sun-Dried Tomatoes, Cherry Tomatoes, Basil & Burrata

Description

This elegant pasta dish combines al dente rigatoni with a rich tomato-based sauce made from sun-dried tomatoes and fresh cherry tomatoes, finished with fragrant basil and topped with creamy burrata cheese. The warm pasta gently melts the burrata, creating a luxurious, silky texture that balances acidity, sweetness, and creaminess perfectly.

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Ingredients (Serves 2–3)

Pasta

• 250 g rigatoni pasta

• Salt, for boiling water

Sauce

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

• ½ teaspoon chili flakes (optional)

• 6–8 sun-dried tomatoes (in oil), sliced

• 200 g cherry tomatoes, halved

• 2 tablespoons sun-dried tomato oil (from the jar)

• Salt and freshly ground black pepper, to taste

Herbs & Cheese

• A handful of fresh basil leaves, torn

• 1 large burrata cheese (or 2 small ones)

Optional Add-ins

• Grated Parmesan cheese

• A splash of pasta cooking water

• Extra olive oil for finishing

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Instructions

Step 1: Cook the pasta

1. Bring a large pot of well-salted water to a boil.

2. Add rigatoni and cook until al dente, according to package instructions.

3. Reserve ½ cup of pasta cooking water, then drain the pasta.

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Step 2: Prepare the sauce

1. Heat olive oil and sun-dried tomato oil in a large skillet over medium heat.

2. Add sliced garlic and chili flakes; sauté for 30–60 seconds until fragrant (do not brown).

3. Add sun-dried tomatoes and cook for 1–2 minutes to release flavor.

4. Add cherry tomatoes, season with salt and pepper, and cook for 4–5 minutes until softened and slightly blistered.

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Step 3: Combine pasta and sauce

1. Add cooked rigatoni directly to the skillet.

2. Toss well to coat the pasta evenly.

3. Add a splash of reserved pasta water if needed to loosen the sauce.

4. Stir in fresh basil and adjust seasoning.

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Step 4: Finish with burrata

1. Transfer pasta to serving bowls.

2. Place burrata cheese on top of the hot pasta.

3. Drizzle with olive oil and crack black pepper over the burrata.

4. Gently break the burrata just before eating so it melts into the pasta.

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Serving Suggestions

• Serve immediately while the pasta is hot and the burrata is creamy.

• Pair with garlic bread or a simple green salad.

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Tips

• Do not overcook the garlic; it should be aromatic, not bitter.

• Burrata should be at room temperature for best texture.

• For extra richness, finish with grated Parmesan or a knob of butter.