Rigatoni with Roasted Cherry Tomatoes and Burrata
- 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.
- Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut.
- If you can't find it, top your pasta with ricotta instead.
- Photograph by David Malosh
grape tomatoes, extravirgin olive oil, kosher salt, mezzi rigatoni, garlic, fresh oregano, burrata cheese, fresh basil
Taken from www.foodnetwork.com/recipes/food-network-kitchens/rigatoni-with-roasted-cherry-tomatoes-and-burrata.html (may not work)