Rigatoni With Roasted Cherry Tomatoes And Burrata
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
340 g
Rigatoni Pasta (mezzi)3 cloves
Garlic (thinly sliced)2 tbsps
Oregano (chopped fresh)1 cup
Basil (torn fresh)Directions:
1
Preheat the oven to 400 degrees F
2
Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl
3
Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes
4
Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce
5
Meanwhile, bring a large pot of salted water to a boil
6
Add the pasta and cook as the label directs
7
Reserve 1/2 cup cooking water, then drain
8
While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat
9
Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes
10
Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce
11
Stir in the oregano and season with salt and pepper
12
Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper
13
Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut
14
If you can't find it, top your pasta with ricotta instead
15
Photograph by David Malosh