Tomato and Burrata Rigatoni
What could be simpler than pasta with tomato sauce? This Tomato and Burrata Rigatoni recipe is super quick and easy to make, but the creamy burrata on this pasta makes this recipe incredibly delicious!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 400 g rigatoni (or other types of pasta)
- 500 g peeled tomatoes
- 2 clove garlic
- 200 g cherry tomatoes
- 1 handful of baby spinach leaves
- 1 pinch brown sugar (optional)
- Salt
- Pepper
- Herbs: thyme (rosemary, basil)
- Extra virgin olive oil
Instructions
- 1
Cook the rigatoni pasta in boiling water.
- 2
Chop the garlic. Wash the cherry tomatoes and cut them in half.
- 3
In a sauté pan, sauté the garlic for 2 minutes in a little olive oil. Then add the peeled tomatoes.
- 4
You can add aromatic herbs such as thyme or rosemary according to your taste. Add salt and pepper.
- 5
If your tomato sauce is too acidic, add a pinch of brown sugar. Cook for about 10-15 minutes over low heat.
- 6
Shortly before serving, add the cherry tomatoes to your tomato sauce. Then add 6 to 10 cl of pasta cooking water. Mix well.
- 7
Drain the pasta and pour it into the tomato sauce. Stir well.
- 8
On a plate, place a few leaves of baby spinach leaves. Add a portion of pasta.
- 9
Place a portion of fresh burrata directly on the pasta. Finish with a dash of extra virgin olive oil.