Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Tomato Sauce
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook for 5-7 minutes until they start to burst and release their juices.
- 3
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the tomato sauce. Toss gently to combine, ensuring the pasta is well coated. Season with salt and black pepper to taste.
- 4
Serve with Burrata
Divide the rigatoni among serving plates. Tear the burrata into pieces and place on top of the pasta. Garnish with fresh basil leaves and a drizzle of olive oil before serving.