| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 715 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 56 mg |
| Sodium | 899 mg |
Reviews
Amazing and so easy! I used regular rigatoni and served it along side Panko Parmesan chicken cutlets. Definitely a crowd pleaser and will be put right into the starting lineup!!
Delicious! I roasted the tomatoes for more like 30 min and roasted while cloves of garlic with the tomatoes. I smashed up about 3/4 of the tomatoes, but left the rest whole.
Yummy!
Made this recipe twice. Great way to use summer tomatoes. Added zucchini to the roasting process along with garlic and a shallot. Also used a zest of lemon plus the juice when I tossed it together. Husband thought it would be better with some protein/shrimp or chicken. Great way to use burrata which is my favorite !
Made it tonight for the first time. It’s still excellent without the oregano. Some family members don’t care for oregano so I left it out. Easy to make and delicious. I used the whole 16oz pound of rigatoni.
I may embellish it next time with some Italian sausage or maybe even chicken sausage. I think it would work and taste even better…since I love sausage. Thank you for the awesome recipe and I will definitely be making this again!
I may embellish it next time with some Italian sausage or maybe even chicken sausage. I think it would work and taste even better…since I love sausage. Thank you for the awesome recipe and I will definitely be making this again!
Saved this recipe from almost two years ago and finally made it tonight. Outstanding! Fresh oregano and basil from the garden made it one of the best tasting pasta dishes I have had in a while! Will be making this regularly! Delish!
We LOVE this recipe. Using fresh basil and oregano from our herb garden seems to add to the enjoyment, but it’s a simple and quick but beautiful way of using lovely ingredients to make a memorable summer meal.
Delicious, easy meal to throw together! Looked beautiful and tasted even better.
Delicious and simple. I enjoy a meatless meal every now and then. I will make a note for next time to take the Burrata out earlierso it doesn’t cool off the meal too fast.
Love this. I roasted 5 cloves of garlic with the tomatoes instead of slicing and cooking separately, they mixed in with the smashed tomatoes beautifully. Used fresh herbs and ricotta because I couldn’t find burrata, still yummy.