Slow-Roasted Tomato and Burrata Rigatoni
Al dente rigatoni tossed with jammy roasted cherry tomatoes, fresh basil, and topped with a whole, creamy burrata cheese.
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 cherry tomatoes, smashed garlic, thyme, salt, red pepper flakes, and olive oil. Roast for 25-30 minutes until the tomatoes have burst and the juices are bubbling.
- 2
Cook 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. Reserve 120ml of pasta water before draining.
- 3
Combine and Emulsify
Discard the thyme sprigs from the baking dish. Add the cooked pasta directly into the roasted tomatoes. Add the grated Parmigiano-Reggiano and half of the reserved pasta water. Toss vigorously to create a glossy sauce that coats every tube.
- 4
Finish and Serve
Fold in the fresh basil leaves. Divide the pasta into four bowls. Break the burrata balls in half and place one half on top of each serving. Drizzle with a little more olive oil and a crack of black pepper.
Chef's Tips
- Use 'Bronze Die' pasta for a rougher surface that holds onto the tomato oil better.
- Don't skimp on the olive oil; it acts as the base for the entire sauce.
- Bring the burrata to room temperature 30 minutes before serving for maximum creaminess.
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.
- Serve with crusty focaccia to soak up the leftover tomato oil.
- A simple arugula salad with lemon vinaigrette provides a nice peppery contrast.
- Pair with a crisp glass of Vermentino or Pinot Grigio.
Frequently asked questions
Can I use a different pasta shape?
Yes, penne or fusilli work great, but rigatoni is preferred for catching the small tomato seeds and oil inside.
What if I can't find burrata?
Substitute with fresh buffalo mozzarella or a dollop of high-quality ricotta cheese.
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