Rigatoni with Marinated Tomatoes and Burrata
Burrata pieces and drizzles of its cream take this simple summer pasta dish over the top.
Keywords
- Main Courses
- Cheese
- Vegetarian
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mixing bowl
- Nonstick skillet
- Pot
- Colander
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
Ingredients
- 1½ pounds ripe tomatoes, cored and cut into ½-inch pieces
- 1½ teaspoons table salt, plus salt for cooking pasta
- ¼ teaspoon pepper
- ¼ teaspoon sugar
- 5 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 pound rigatoni
- 8 ounces burrata cheese, room temperature
- ½ cup fresh basil leaves, torn
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