Rigatoni with Marinated Tomatoes and Burrata
By Jessica RudolphPublished on June 21, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
1½ pounds ripe tomatoes, cored and cut into ½-inch pieces1½ teaspoons table salt, plus salt for cooking pasta¼ teaspoon pepper ¼ teaspoon sugar 5 tablespoons extra-virgin olive oil, divided3 garlic cloves, minced1 pound rigatoni 8 ounces burrata cheese, room temperature½ cup fresh basil leaves, torn
Before You Begin
The sauce is liquid-y but flavorful; sop up any extra with crusty bread.
Instructions
- Combine tomatoes, salt, pepper, and sugar in bowl. Heat 1 tablespoon oil and garlic in 8-inch nonstick skillet over medium heat until garlic just begins to turn golden, 3 to 5 minutes. Pour hot oil mixture over tomatoes and toss to combine. Let sit for at least 20 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Drain tomatoes in colander set over bowl. Add tomatoes and ½ cup drained tomato juice to pasta and toss vigorously until liquid is mostly absorbed. Adjust consistency with extra tomato juice as needed. Transfer pasta to serving bowls. Cut burrata into 1-inch pieces, collecting creamy liquid. Sprinkle burrata over pasta and drizzle with creamy liquid. Drizzle with remaining ¼ cup oil. Season with pepper to taste and sprinkle with basil. Serve.
Time
50 minutesYield
Serves 4Ingredients
1½ pounds ripe tomatoes, cored and cut into ½-inch pieces
1½ teaspoons table salt, plus salt for cooking pasta
¼ teaspoon pepper
¼ teaspoon sugar
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1 pound rigatoni
8 ounces burrata cheese, room temperature
½ cup fresh basil leaves, torn
Ingredients
1½ pounds ripe tomatoes, cored and cut into ½-inch pieces
1½ teaspoons table salt, plus salt for cooking pasta
¼ teaspoon pepper
¼ teaspoon sugar
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1 pound rigatoni
8 ounces burrata cheese, room temperature
½ cup fresh basil leaves, torn
Ingredients
1½ pounds ripe tomatoes, cored and cut into ½-inch pieces
1½ teaspoons table salt, plus salt for cooking pasta
¼ teaspoon pepper
¼ teaspoon sugar
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1 pound rigatoni
8 ounces burrata cheese, room temperature
½ cup fresh basil leaves, torn
Why This Recipe Works
Marinated ripe tomatoes (and the juice they exuded), combined with creamy burrata cheese, made a superflavorful pasta sauce.
Before You Begin
The sauce is liquid-y but flavorful; sop up any extra with crusty bread.
Instructions
- Combine tomatoes, salt, pepper, and sugar in bowl. Heat 1 tablespoon oil and garlic in 8-inch nonstick skillet over medium heat until garlic just begins to turn golden, 3 to 5 minutes. Pour hot oil mixture over tomatoes and toss to combine. Let sit for at least 20 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Drain tomatoes in colander set over bowl. Add tomatoes and ½ cup drained tomato juice to pasta and toss vigorously until liquid is mostly absorbed. Adjust consistency with extra tomato juice as needed. Transfer pasta to serving bowls. Cut burrata into 1-inch pieces, collecting creamy liquid. Sprinkle burrata over pasta and drizzle with creamy liquid. Drizzle with remaining ¼ cup oil. Season with pepper to taste and sprinkle with basil. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments