Pesto Rigatoni with Burst Tomatoes and Burrata Cheese

Pasta: obviously, for this recipe we are using rigatoni, which you can find in the pasta aisle of any grocery store. But feel free to use any type of short pasta you like.

Pesto: pesto is a classic Italian pasta sauce made from fresh basil, garlic cloves, pine nuts, lemon juice, parmesan cheese and olive oil. I recommend making this homemade pesto but you can also use store-bought.

Parmesan cheese: I always recommend getting a block of parmesan and grating it yourself. The flavor and ‘meltiness’ is far superior than the pre-grated little sticks that come in a carton. You can sub pecorino romano cheese (which is usually less expensive) for the parmesan, if desired.

Burrata cheese: burrata is a soft Italian cheese made from mozzarella and cream, featuring a creamy center and firmer outer shell. I like getting the ‘mini’ burrata, that come in four 2-oz balls per container (vs. one large 8oz ball). You can find burrata in the ‘fancy cheese kiosk’ in front of the deli in most grocery stores.

Cherry tomatoes: or grape tomatoes, these add a beautiful pop of color and nutrition to the dish.

Olive oil, salt and pepper: I like this olive oil, kosher or sea salt and freshly cracked black pepper.

For serving: extra basil leaves, balsamic glaze (reduced balsamic vinegar, found in the oils and vinegar aisle), pine nuts

Cook the Pasta:

Bring a large pot of salted water to a boil over high heat. Add rigatoni to the boiling water and cook according to the package instructions until al dente (usually around 11-12 minutes). Don’t forget to reserve at least ½ cup of pasta water before draining the pasta. This starchy water is key to making the pesto sauce creamy without the cream.

Whip up the Pesto:

If you’re making fresh pesto, whip it up while the pasta and tomatoes cook. Place all of the ingredients in a food processor and blitz it up until smooth and luscious.

Assemble the Dish:

Drain and return cooked pasta to the pot. Add the grated parmesan and pesto. Toss the pasta to coat, adding a splash of reserved pasta water to help the sauce cling. Keep adding small splashes of water until the sauce is glossy and to your desired consistency. I like to add a bit more water than I think is necessary because the sauce thickens as it cools down and I like my pasta v saucy and not dry.

Serve!

Scoop the pesto rigatoni into bowls. Top with roasted cherry tomatoes. Break apart the burrata, placing dollops on top. Finish it off with a drizzle of balsamic glaze, extra parmesan, and fresh basil leaves. Bon appétit!