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!)
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.