Description
A creamy and vibrant pasta dish featuring al dente rigatoni, sweet roasted cherry tomatoes, fresh basil, and a crunchy pistachio topping, all finished with luscious burrata cheese.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 1 pint cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shelled pistachios (roughly chopped)
- 1/4 cup fresh basil leaves (torn)
- 8 oz burrata cheese
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes with garlic, 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until soft and slightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a small skillet over medium heat, toast pistachios with remaining 1 tbsp olive oil for 2-3 minutes until fragrant. Set aside.
- In a large bowl, combine the hot pasta with roasted tomatoes and any juices. Toss well, adding a splash of pasta water if needed to create a light sauce.
- Gently tear burrata into pieces and place on top of the pasta. Sprinkle with pistachios and fresh basil. Add Parmesan if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add red pepper flakes when roasting tomatoes.