Mezze Rigatoni Recipe
cherry tomato, basil pesto, burrataTree Nut Allergy (pesto contains nuts)
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Ingredients
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Pasta
Sauce
Toppings
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Drain and Reserve
Once cooked, drain the pasta and reserve about 1 cup of pasta water. Set the pasta aside.
Preparing the Sauce
- 3
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Cook the Tomatoes
Add the cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally until the tomatoes soften and burst.
- 5
Season the Sauce
Season the mixture with salt and black pepper to taste. Stir in the basil pesto until well combined.
Combining Everything
- 6
Mix Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- 7
Plate the Dish
Spoon the mezze rigatoni onto serving plates or bowls. Tear the burrata cheese and place it on top of the pasta.
- 8
Garnish
Finish with fresh basil leaves and a sprinkle of grated Parmesan cheese on top before serving.
