Creamy Burrata Pasta with Roasted Tomato Pistachio Crunch

Burrata Rigatoni with Roasted Cherry Tomatoes, Basil & Pistachio Crunch – The Ultimate Comfort Food Dinner

This Burrata Rigatoni with Roasted Cherry Tomatoes, Basil & Pistachio Crunch comes together in about 30 minutes and delivers the kind of creamy, nutty, and tangy comfort that makes a weeknight feel special. Each tube of rigatoni catches the silky burrata and sweet roasted tomatoes, while the pistachio crunch adds a texture you didn’t know you needed. I first made this after a trip to a little trattoria in Tuscany where the pasta came with a whole ball of burrata melting right at the table. This version hits that same rich and simple magic.

The ingredients are straightforward, and the oven does most of the heavy lifting while you boil the pasta. It is the kind of meal that feels like a hug in a bowl.

Why You’ll Love This Recipe

• One pan for the tomatoes means minimal cleanup
• The burrata creates an instant creamy sauce without any cream
• Pistachio crunch adds a satisfying texture contrast
• Comes together faster than takeout on a busy evening
• Feels indulgent but uses simple, fresh ingredients

Ingredients

• 1 pound rigatoni pasta
• 2 pints cherry tomatoes
• 4 cloves garlic, smashed
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 8 ounces burrata cheese, at room temperature
• 1/2 cup shelled pistachios, roughly chopped
• 1/2 cup fresh basil leaves, torn
• Red pepper flakes for serving (optional)
• Flaky sea salt for finishing

Instructions

• Preheat your oven to 400°F. On a large baking sheet, toss the cherry tomatoes and smashed garlic cloves with olive oil, salt, and pepper. Spread them in a single layer.
• Roast for 20 to 25 minutes until the tomatoes are blistered and starting to burst. The garlic should be soft and golden.
• While the tomatoes roast, bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water before draining.
• In a small dry skillet over medium-low heat, toast the chopped pistachios for 3 to 4 minutes until fragrant. Shake the pan often to prevent burning. Set aside.
• Drain the pasta and return it to the pot. Tear the burrata into pieces and drop it directly onto the hot pasta. Add the roasted tomatoes along with any juices from the baking sheet.
• Toss everything together, adding splashes of reserved pasta water if needed to create a glossy, creamy sauce. The burrata should melt into the pasta.
• Plate the pasta in shallow bowls. Top with fresh torn basil, the toasted pistachios, a pinch of red pepper flakes, and a sprinkle of flaky sea salt. Serve immediately.

Pro Tips

• Bring the burrata to room temperature before adding it to the pasta so it melts more easily and evenly into the sauce.
• Roast the tomatoes until they just start to char on the edges for the deepest flavor. Undercooked tomatoes will taste tart instead of sweet.
• Reserve more pasta water than you think you need. The starches help the burrata and tomato juices cling to the rigatoni properly.
• Toast the pistachios just until you can smell them. They go from perfect to burnt in seconds, so keep a close eye on the pan.
• Do not rinse the pasta after draining. The starch coating helps the sauce stick and creates a creamier final dish.

Variations

• Swap pistachios for toasted pine nuts or walnuts if you need a different nut or have allergies to worry about
• Add a handful of baby spinach or arugula to the hot pasta after draining and let it wilt into the burrata sauce
• Use whole wheat or gluten-free rigatoni for a different base that still holds the sauce well
• Stir in some lemon zest and a squeeze of lemon juice before serving for a brighter, fresher finish

Frequently Asked Questions

• Can I use a different pasta shape for this recipe? Yes, any tube or short pasta works well because the sauce gets trapped inside the shape. Penne, ziti, or casarecce are great options.
• How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to three days. The pasta will absorb some sauce as it sits, so add a splash of water when reheating.
• Can I make this recipe dairy-free? Burrata is essential to the creamy texture here, but you can substitute a good quality vegan mozzarella and add a splash of unsweetened oat cream to mimic the richness.
• Is there a way to make this ahead for a dinner party? Roast the tomatoes and toast the pistachios a few hours ahead. Cook the pasta and combine everything right before serving for the best texture.
• What if I cannot find burrata at my grocery store? Fresh mozzarella balls work as a substitute, but the sauce will be less creamy. Add a tablespoon of butter or a splash of heavy cream to compensate.
• Can I add protein to this dish? Grilled chicken, sautéed shrimp, or even crispy chickpeas on top make this pasta a more substantial meal.

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.