Ingredients
1 lb (450g) Rigatoni or Penne pasta
2 balls of fresh Burrata cheese (approx. 8oz each)
2 pints cherry tomatoes
4 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes (optional)
1/2 cup fresh basil leaves, torn
1/2 cup grated Parmigiano-Reggiano
Salt and black pepper to taste
Reserved pasta water (approx. 1/2 cup)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just shy of al dente.
Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
Step 3: Add the cherry tomatoes to the skillet. Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have blistered and burst, creating a light sauce.
Step 4: Using a slotted spoon or tongs, transfer the cooked pasta directly into the skillet. Add 1/4 cup of pasta water and toss everything together over medium-low heat for 2 minutes to emulsify the sauce.
Step 5: Turn off the heat. Stir in the fresh basil and grated parmesan. Place the burrata balls on top and break them open with a spoon, gently swirling the creamy centers into the pasta before serving.
Notes
Always serve immediately as burrata is best when just slightly warmed by the pasta heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
Keywords: burrata pasta, creamy pasta, tomato basil pasta, easy italian dinner, vegetarian pasta
