Slow-Roasted Tomato and Burrata Rigatoni

How to Make Slow-Roasted Tomato and Burrata Rigatoni

Total time: 45 min · Yields 4 servings

1. 1

   Roast the Tomatoes

   Preheat your oven to 200°C (400°F). In a large baking dish, toss the cherry tomatoes, sliced garlic, olive oil, oregano, chili flakes, salt, and pepper. Spread evenly and roast for 25-30 minutes until the tomatoes have burst and the juices are bubbling and slightly caramelized.

2. 2

   Boil the Pasta

   While the tomatoes roast, bring a large pot of heavily salted water to a boil. Cook the rigatoni according to package instructions until just al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

3. 3

   Emulsify the Sauce

   Remove the baking dish from the oven. Carefully pour the cooked pasta directly into the roasted tomatoes. Add the grated Parmigiano-Reggiano and half of the reserved pasta water. Toss vigorously with tongs, allowing the tomato juices and cheese to form a glossy coating on the pasta. Add more water if it looks too dry.

4. 4

   The Finishing Touch

   Tear half of the basil leaves into the pasta. Divide the pasta into four wide bowls. Top each serving with half a ball of Burrata. Break the cheese open with a knife or fork so the creamy center spills out. Garnish with remaining basil and an extra drizzle of olive oil.