Sun-Dried Tomato Pasta (with Burrata)

This easy sun-dried tomato pasta (with melty burrata) can be whipped up in under 30 minutes. Perfect for a weeknight (but delicious enough for a Sunday dinner!)

Sun-Dried Tomato Pasta Ingredients

Here’s everything you’ll need:

Rigatoni: Or whatever pasta you choose.

Sun-dried tomatoes: Packed in oil.

Red peppers flakes: For a little heat.

Shallots & garlic: For flavor.

Fresh basil: Also for flavor.

Burrata: To add to the final dish.

Parmiagiano-Reggiano: Because WHY NOT?

Extra-Virgin Olive Oil: We want a stronger flavor for this dish.

How to Make Sun-Dried Tomato Pasta

Here’s how to make this dish:

Step 1: Prep your ingredients.

First add some water to a pot and let that begin to boil. While that’s happening, slice your shallots and chop your garlic.

While we’re going to let the basil infuse in the oil (and then remove that), I still julienne some basil to add later on in the dish, so cut that now, too.

Step 2: Let the oil infuse.

Now add the oil along with a big pinch of red pepper flakes, a few basil leaves, and the shallots. Keep the heat on medium so we don’t burn anything, and let this all dance together, stirring, for about 6-7 minutes, or until the shallots begin to take on slight color.

Then, add the garlic and cook for one minute.

Step 3: Add the sun-dried tomatoes.

Now add the sun-dried tomatoes, making sure NOT to dump them in from their jar! We don’t need all that oil. Just take them out, squeeze some oil oil, then add to the pot. Stir and let cook together for 2-3 minutes.

Step 4: Cook the sauce (and the pasta!)

Now add the crushed tomatoes, tomato paste, and a pinch of salt to the pot. Bring to a boil, then reduce to a simmer and let cook.

Now add a big pinch or two of salt to the boiling water. Using a ladle, take one ladle of water and add it to the sauce. Stir. Add the rigatoni to the boiling water at this time, cooking for under 2 minutes of al dente.

Step 5: Add the pasta (and finish the dish!)

Now using a slotted spoon, scoop the rigatoni out from the salted water and add to the sauce. Take 2 ladles of the salted water and also add it to the sauce, along with the chopped basil. Stir, and then grate a good amount of Parmiagiano-Reggiano into the pot. Stir to combine.

if serving right out of the pot, break op some burrata and sprinkle it around along with some fresh basil leaves.

Sun-Dried Tomato Pasta (with Burrata)

This easy sun-dried tomato pasta (with melty burrata) can be whipped up in under 30 minutes. Perfect for a weeknight (or a Sunday dinner!)

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Ingredients

8 oz dried rigatoni
5 shallots sliced
4-5 garlic cloves sliced
8 oz sun-dried tomatoes packed in oil, drained
½ cup crushed tomatoes
1 tbs tomato paste
red pepper flakes
kosher salt
4 tbs extra virgin olive oil
3-4 fresh basil leaves for infusing
1 fresh burrata
6-8 fresh basil leaves julienned

Instructions

Start bringing a pot of water to a boil.
As that's boiling, add the olive oil, shallots, red pepper flakes, and 4 basil leaves to the pot. Bring heat to medium, making sure not to burn anything. Stir occasionally until the shallots begin to take on a little bit of color (about 5 minutes). Add the garlic and cook for one minute.
If the pasta water is boiling, add the salt now. Add the drained sun-dried tomatoes and let cook for a few minutes. Then add the tomato paste, crushed tomatoes, and one ladle of the salted boiling water. Add the rigatoni to the boiling water, and cook until 2 minutes under al dente. While that's cooking, let the sauce simmer. Remove the basil.
Once 2 minutes from al dente, using a slotted spoon to add the rigatoni from the pot right into the sauce. Then add 2 ladles of the pasta water to the sauce as well, stirring to combine everything. Add the chopped basil and a good grating of Parmiagiano-Reggiano.
If serving right from the pot, break up the fresh burrata and add it right on top along with a few fresh basil leaves and a pinch of red pepper flakes.