Description
For the Pasta:
12 oz rigatoni pasta
2 tablespoons olive oil
2 cups cherry tomatoes
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
For the Pesto Ricotta Sauce:
½ cup ricotta cheese
¼ cup basil pesto
¼ cup grated Parmesan cheese
Zest and juice of 1 lemon
For Topping:
1 large burrata cheese ball, torn
¼ cup fresh basil leaves, for garnish
Extra grated Parmesan, for serving
Directions:
Cook rigatoni according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 5-7 minutes until they begin to burst, stirring occasionally. Add minced
garlic, red pepper flakes, salt, and black pepper, cooking for another minute.
In a bowl, mix ricotta, basil pesto, Parmesan cheese, lemon zest, and lemon juice.
Add the cooked pasta to the skillet with the burst tomatoes. Stir in the ricotta-pesto mixture, adding reserved pasta water as needed for a creamy consistency.
Remove from heat and top with torn burrata cheese, fresh basil, and extra Parmesan.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 480 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, gather all ingredients and equipment: a large pot, a large skillet, a mixing bowl, and measuring tools. Begin by bringing a large pot of salted water to a rolling boil for the pasta. While it heats, prepare your sauce components. Halve the cherry tomatoes to encourage faster bursting. Mince the garlic and zest the lemon. This “mise en place” ensures a smooth cooking process.
Once the water boils, add the rigatoni and cook, stirring occasionally. About 2 minutes before the package’s suggested al dente time, start heating the olive oil in your skillet. Add the tomatoes. As the pasta finishes, you should be adding the garlic to the tomatoes. Before draining the pasta, carefully scoop out ½ cup of the starchy cooking water. This precise timing is key for a cohesive dish where the pasta finishes cooking in the sauce.
Serving Suggestions
This rich and creamy pasta is best served immediately in shallow bowls to showcase the beautiful toppings. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of grilled garlic bread is perfect for scooping up any leftover sauce. For wine pairings, a crisp Pinot Grigio or a light-bodied Chianti complements the pesto and tomatoes beautifully.
How-to Summary
In brief: Cook pasta al dente, saving pasta water. Sauté tomatoes until they burst, then add garlic and seasonings. Mix ricotta, pesto, Parmesan, and lemon. Combine pasta, tomato mixture, and sauce in the skillet, using pasta water to loosen. Finish by topping with torn burrata, fresh basil, and more Parmesan.
Frequently Asked Questions
Can I use a different pasta shape? Yes. Short, sturdy shapes like penne, fusilli, or cavatappi work well as they hold the creamy sauce. Avoid long, thin pasta like spaghetti.
How can I make this dish vegetarian? It already is vegetarian. Ensure your Parmesan cheese is made with vegetarian rennet if required.
What can I substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute, though it lacks the creamy center. A dollop of extra ricotta or a drizzle of cream can mimic the richness.
Can I prepare any components ahead of time? You can mix the ricotta-pesto sauce and refrigerate it for up to 24 hours. Cook the pasta and sauce fresh for best texture.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or milk to revive the creamy consistency, as microwaving can make the cheese grainy.
Common Mistakes to Avoid
- Skipping the pasta water: The starchy water is essential for emulsifying the sauce and helping it cling to the pasta. Never drain it all.
- Overcooking the garlic: Add it to the tomatoes for only the last minute. Burnt garlic becomes bitter and will ruin the sauce.
- Using cold ricotta: Let the ricotta come to room temperature before mixing for a smoother, more blendable sauce.
- Not seasoning the tomato step: Season the tomatoes in the skillet. This builds layers of flavor from the beginning.
Conclusion
This Rigatoni with Burst Cherry Tomatoes and Pesto Ricotta is a restaurant-quality dish that comes together in under 30 minutes. The combination of sweet, burst tomatoes, vibrant pesto, creamy ricotta, and luxurious burrata creates a symphony of textures and flavors. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive yet simple pasta. It’s a versatile recipe perfect for both weeknight dinners and special occasions, guaranteed to become a new favorite.