Slow-Roasted Tomato and Burrata Rigatoni
A luxuriously simple pasta dish featuring cherry tomatoes roasted until jammy, finished with a whole ball of creamy Burrata and fresh basil.
How to Make Slow-Roasted Tomato and Burrata Rigatoni
Total time: 45 min · Yields 4 servings
- 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
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
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
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.
Chef's Tips
- Don't skimp on the olive oil; it acts as the base for the entire sauce.
- Ensure the Burrata is at room temperature before serving for the creamiest texture.
- Use a high-quality bronze-die pasta for a better sauce-grip.
What to Serve with Slow-Roasted Tomato and Burrata Rigatoni
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm focaccia for dipping into the leftover sauce
- A crisp arugula salad with lemon vinaigrette
- A glass of chilled Sangiovese or Pinot Grigio
Frequently asked questions
Can I use a different pasta shape?
Yes, penne or fusilli work great, but rigatoni is best for trapping the chunky tomato bits.
Can I make this vegan?
Substitute the Burrata for a dollop of cashew cream or a high-quality vegan mozzarella.
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