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Tomato and Burrata Rigatoni

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5 of 4 votes
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!
Prep Time 10 minutes
Cook Time 20 minutes
Course Main course
Cuisine Italian
Servings 4
Calories 436 kcal

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.

Nutrition

Calories: 436kcalCarbohydrates: 87gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 193mgPotassium: 759mgFiber: 6gSugar: 10gVitamin A: 1312IUVitamin C: 29mgCalcium: 88mgIron: 4mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!