Slow-Roasted Tomato and Burrata Rigatoni
Velvety rigatoni tossed with balsamic-roasted cherry tomatoes, fresh basil, and finished with a whole orb of creamy burrata cheese.
How to Make Slow-Roasted Tomato and Burrata Rigatoni
Total time: 35 min · Yields 4 servings
- 1
Roast the Tomatoes
Preheat your oven to 200°C (400°F). On a large sheet pan, toss the cherry tomatoes, sliced garlic, olive oil, oregano, red pepper flakes, salt, and pepper. Spread in a single layer and roast for 20-25 minutes until the tomatoes are bursting and slightly charred.
- 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 125ml of the starchy pasta water before draining.
- 3
Combine and Emulsify
Return the drained pasta to the pot over low heat. Pour in the roasted tomatoes and all the flavorful oil and juices from the sheet pan. Add the grated Parmigiano-Reggiano and half of the reserved pasta water. Toss vigorously until a glossy sauce forms, adding more water if it looks dry.
- 4
Plating and Garnish
Divide the pasta into four bowls. Break the burrata balls in half and place one half on top of each serving. Garnish with fresh torn basil, toasted pine nuts, and a generous drizzle of balsamic glaze. Serve immediately while the cheese is melting.
Chef's Tips
- Do not rinse your pasta; the starch on the surface helps the tomato oil emulsify into a sauce.
- Ensure the burrata is at room temperature for at least 30 minutes before serving for the creamiest texture.
- Use a high-quality balsamic glaze (Aceto Balsamico di Modena) for the best balance of sweetness.
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 a crisp arugula salad with a lemon vinaigrette.
- Accompany with warm, crusty ciabatta bread to soak up the leftover oil and cheese.
- Pair with a chilled glass of Sangiovese or a light Pinot Grigio.
Frequently asked questions
Can I use a different pasta shape?
Yes, penne or fusilli work well, but rigatoni is preferred because the ridges and hollow center hold the chunky tomato sauce best.
What can I substitute for burrata?
Fresh buffalo mozzarella or a dollop of high-quality ricotta cheese are the best alternatives.
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