Rigatoni with Roasted Cherry Tomatoes and Burrata

Wow, I was amazed at how good this was. And I can’t believe I ever used to hate tomatoes! Have you ever had Burrata? I looked it up online, and it says it is usually made with rennet, but my burrata did not list rennet as an ingredient (I always read my cheese labels). Burrata is mozzarella with a twist. When you cut into the “ball” of cheese, it’s almost like it’s filled with ricotta (and if you can’t find burrata for this recipe, you can sub in ricotta). My 8 year old LOVED this recipe, as long as I didn’t give him too many tomatoes.

rating: 9.5

Rigatoni with Roasted Cherry Tomatoes and Burrata
(Food Network magazine, July/Aug. 2015)

serves 4
time needed: 30 min.


3 pints cherry and/or grape tomatoes, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
12 ounces mezzi rigatoni pasta
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1 8 -ounce ball burrata cheese, cut into 4 pieces
1/2 cup torn fresh basil


Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.

Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.


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