Description
A delightful and easy-to-make pasta dish featuring al dente rigatoni tossed in vibrant pesto sauce, topped with juicy burst cherry tomatoes and creamy burrata cheese. Garnished with parmesan, basil, pine nuts, and a drizzle of balsamic glaze for a perfect balance of fresh, creamy, and tangy flavors.
Ingredients
Pasta and Sauce
- 10 oz rigatoni pasta
- ¾ cup pesto (homemade or storebought)
- 1 oz parmesan cheese, freshly grated (about 1/3 cup)
- ½ cup reserved pasta water
Burst Tomatoes
- 8 oz cherry tomatoes
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Cheese and Garnishes
- 8 oz burrata (mini burrata preferred)
- Extra parmesan cheese for serving
- Fresh basil leaves for serving
- Balsamic glaze for drizzling
- Pine nuts for sprinkling
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the rigatoni according to package instructions until al dente, about 11-12 minutes. Reserve at least ½ cup of pasta water during the last minute of cooking, then drain the pasta.
- Broil the Tomatoes: Preheat the oven to broil. Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Broil for 4-5 minutes, watching carefully, until the tomatoes burst and develop some golden brown spots.
- Prepare the Pesto (if homemade): While the pasta and tomatoes cook, blitz your homemade pesto to have it ready.
- Toss Pasta with Pesto: Return the drained rigatoni to the pot. Add parmesan cheese and pesto, tossing to combine. Gradually add reserved pasta water in small splashes until the sauce is glossy and coats the pasta well. Adjust water as needed to prevent the pasta from drying out.
- Assemble and Serve: Portion the pesto-coated pasta into bowls. Top each serving with the broiled burst tomatoes and burrata cheese. Finish with a drizzle of balsamic glaze, a sprinkle of extra parmesan, freshly cracked black pepper, basil leaves, and pine nuts for a flavorful, comforting meal.
Notes
- Reserve pasta water carefully; its starchiness helps to create a silky pesto sauce.
- Watch the tomatoes closely while broiling to avoid burning them.
- Mini burrata is easier to portion and serve, but regular burrata can be torn and shared.
- Balsamic glaze adds a sweet tang that complements the creamy burrata and fresh basil.
- For a nuttier flavor, lightly toast pine nuts before sprinkling.
