What can I use instead of rigatoni?

Any variety of short-cut pasta will work: gemelli, casarecce, penne, farfalle, etc. Choose a pasta that has ridges or a shape that holds onto the sauce.

How should I store the leftover pasta?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to loosen up the sauce.

How can I make this dairy-free?

Omit the parmesan cheese in the pesto and omit the burrata cheese on top.

Pesto Rigatoni with Burst Tomatoes and Burrata Cheese

Description

A rigatoni recipe the whole family will love! This simple pesto rigatoni is fast and flavorful- perfect for a quick lunch or easy dinner.

Ingredients

Units Scale

10oz rigatoni pasta
3/4 cup pesto (homemade or storebought)
1oz parmesan cheese, freshly grated (about 1/3 cup)
1/2 cup reserved pasta water
8oz cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon each salt and pepper
8oz burrata (I like the ‘burrata minis’ if you can find them!)
For serving: extra parmesan cheese, basil leaves, balsamic glaze, pine nuts

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Instructions

Bring a large pot of well salted water to a boil. Cook rigatoni pasta according to the package instructions, until al dente, usually about 11-12 minutes. During the last minute of cook time, use a liquid measuring cup to reserve a large splash of pasta water (save at least ½ cup but you may use less).
While the pasta is cooking, preheat the oven to broil. Place tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper and toss to get everything coated. Broil tomatoes for 4-5 minutes, watching carefully, until the tomatoes are just bursting and have some golden brown color on top.
If you are making homemade pesto- blitz it up while the pasta and tomatoes cook.
When the pasta is al dente, drain and return to the pot. Add the parmesan and pesto. Toss until the hot pasta is coated with pesto, adding small splashes of starchy pasta water, until the sauce is glossy and coating each piece of pasta. The sauce will thicken as it sits so I usually add a little more water than I think is necessary so the pasta won’t be dry.
Scoop pesto pasta into bowls. Top with burst tomatoes and burrata cheese. Drizzle with balsamic glaze and sprinkle on grated parmesan and freshly cracked black pepper. MUAH!! The easiest, feastiest dinner.

Notes

I love to serve this with balsamic grilled chicken sliced on top.

Refer to the above blog post for expert tips, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe
Calories: 573
Sugar: 7.3 g
Sodium: 945.6 mg
Fat: 20.3 g
Carbohydrates: 62.3 g
Fiber: 4.8 g
Protein: 34.3 g
Cholesterol: 13.8 mg