Tomato and Burrata Rigatoni
What could be simpler than pasta with tomato sauce? This Tomato and Burrata Rigatoni recipe is super quick and easy to make, but the creamy burrata on this pasta makes this recipe incredibly delicious!
Difference between burrata and mozzarella?
What is the difference between a burrata and a mozzarella? Burrata is a type of Italian cheese of the filata cheese family. It is a kind of mozzarella in which the mozzarella is filled with cream.
To taste, the burrata is finer than the mozzarella and above all its consistency is much creamier. This makes her particularly good. You can eat it as it is, as a starter just with a drizzle of olive oil.
In this recipe, the burrata is so tender, that I did not cook it. I simply placed it on my pasta with still hot tomato sauce, so that the burrata keeps its freshness while adding a creamy touch to the pasta.
Tomato and Burrata Rigatoni Recipe
For about 4 portions you need the following ingredients.
Ingredients
- 200 g rigatoni, or other types of pasta
- 400 g of peeled tomatoes
- 2 cloves garlic
- 150 g cherry tomatoes
- 1 burrata
- 1 handful of baby spinach leaves
- 1 pinch of brown sugar, optional
- Salt
- Pepper
- Herbs: thyme, rosemary, basil
- extra virgin olive oil
Preparation
Step 1: The pasta
Cook the rigatoni pasta in boiling water.
Tip: Reserve between 6 and 10 cl of pasta cooking water taken at the end of cooking. You will add this starchy water to your tomato sauce which allows the tomato sauce to stick better to the pasta.
Step 2: The tomato sauce
Chop the garlic. Wash the cherry tomatoes and cut them in half. In a sauté pan, sauté the garlic for 2 minutes in a little olive oil. Then add the peeled tomatoes.
You can add aromatic herbs such as thyme or rosemary according to your taste. Add salt and pepper. If your tomato sauce is too acidic, add a pinch of brown sugar. Cook for about 10-15 minutes over low heat.
Step 3: To finish
Shortly before serving, add the cherry tomatoes to your tomato sauce. Then add 6 to 10 cl of pasta cooking water. Mix well. Drain the pasta and pour it into the tomato sauce. Stir well.
On a plate, place a few leaves of baby spinach leaves. Add a portion of pasta. Place a portion of fresh burrata directly on the pasta. Finish with a dash of extra virgin olive oil.
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Tomato and Burrata Rigatoni
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Ingredients
- 400 g rigatoni or other types of pasta
- 500 g of peeled tomatoes
- 2 cloves garlic
- 200 g cherry tomatoes
- 1 handful of baby spinach leaves
- 1 pinch of brown sugar optional
- Salt
- Pepper
- Herbs: thyme rosemary, basil
- Extra virgin olive oil
Instructions
- Cook the rigatoni pasta in boiling water.
- Chop the garlic. Wash the cherry tomatoes and cut them in half.
- In a sauté pan, sauté the garlic for 2 minutes in a little olive oil. Then add the peeled tomatoes.
- You can add aromatic herbs such as thyme or rosemary according to your taste. Add salt and pepper.
- If your tomato sauce is too acidic, add a pinch of brown sugar. Cook for about 10-15 minutes over low heat.
- Shortly before serving, add the cherry tomatoes to your tomato sauce. Then add 6 to 10 cl of pasta cooking water. Mix well.
- Drain the pasta and pour it into the tomato sauce. Stir well.
- On a plate, place a few leaves of baby spinach leaves. Add a portion of pasta.
- Place a portion of fresh burrata directly on the pasta. Finish with a dash of extra virgin olive oil.
