Description
12 oz rigatoni pasta
½ cup sundried tomatoes, packed in oil
¼ cup fresh basil leaves
1 clove garlic
¼ cup pine nuts, toasted
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper, to taste
2 balls burrata cheese, torn into pieces
Extra basil leaves for garnish
Directions:
Cook the rigatoni pasta according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
In a food processor or blender, combine the sundried tomatoes, basil leaves, garlic, pine nuts, olive oil, lemon juice, salt, and black pepper. Pulse until
smooth, adding reserved pasta water a little at a time to reach desired pesto consistency.
Toss the cooked rigatoni with the sundried tomato pesto, ensuring the pasta is well coated.
Gently fold in the burrata cheese, letting it melt slightly into the pasta.
Garnish with extra fresh basil leaves and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Begin by bringing a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package directions. Before draining, carefully scoop out and reserve 1 cup of the starchy pasta water.
2. While the pasta cooks, toast the pine nuts in a small, dry skillet over medium heat for 2-3 minutes until fragrant and golden. Watch closely to prevent burning.
3. In your food processor, combine the sundried tomatoes (including a bit of their oil for flavor), fresh basil, garlic clove, toasted pine nuts, olive oil, lemon juice, salt, and pepper.
4. Pulse the mixture until it forms a coarse paste. With the processor running, slowly drizzle in the reserved pasta water, 2-3 tablespoons at a time, until you achieve a smooth, pourable pesto consistency.
5. In a large mixing bowl, toss the hot, drained rigatoni with the freshly made pesto until every piece is thoroughly coated.
6. Gently fold in the torn pieces of burrata cheese. The residual heat from the pasta will soften the cheese beautifully.
Serving Suggestions
This rich pasta is best served immediately in warm bowls. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of grilled ciabatta bread is perfect for scooping up any leftover pesto. For a protein boost, top with grilled shrimp or shredded rotisserie chicken.
How-to Summary
Cook and drain pasta, saving water. Blend sundried tomatoes, basil, garlic, pine nuts, oil, lemon, salt, and pepper into a pesto, thinning with pasta water. Toss pesto with hot pasta, then gently fold in torn burrata cheese. Garnish and serve.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like penne, fusilli, or farfalle work well to hold the chunky pesto and cheese.
What can I substitute for pine nuts? Toasted walnuts, almonds, or even sunflower seeds make excellent, more affordable alternatives.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the burrata will firm up when chilled. Reheat gently with a splash of water or milk.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) or even a high-quality ricotta can be used, though the creamy burrata center is ideal.
Can I make the pesto ahead of time? Yes. Prepare the pesto up to 2 days in advance and store it in the fridge with a thin layer of olive oil on top to prevent browning.
Common Mistakes to Avoid
- Forgetting to reserve pasta water. This starchy liquid is crucial for creating a silky, emulsified sauce that clings to the pasta.
- Over-processing the pesto. Pulse until smooth but avoid turning it into a completely liquid puree for the best texture.
- Adding cold burrata to cold pasta. Ensure the pasta is still hot when you fold in the cheese so it softens properly.
- Using pre-grated or low-moisture mozzarella. This will not provide the same creamy, luxurious texture as fresh burrata.
Conclusion
This Rigatoni with Sundried Tomato Pesto and Burrata is a stunning dish that delivers maximum flavor with minimal effort. The sweet, tangy pesto paired with the decadent, creamy cheese creates a restaurant-quality meal perfect for both weeknights and entertaining. By following the detailed steps and avoiding common pitfalls, you can master this impressive pasta with ease.
