Pesto Pasta with Burrata and Fresh Tomatoes

Bold basil pesto, lusciously creamy burrata, sweet tomatoes, and perfectly cooked al dente pasta; what more could you want?! This dish is proof that simple if often best.

Try my Fresh Basil Pesto to use in this recipe!

Close up Pesto Pasta with Burrata and Tomatoes — This pasta tastes like summer!

Mixed small variety tomatoes in a tray shaped like open hands — Pretty little tomatoes from the Farmers Market.

Pesto Pasta with Creamy Burrata and Fresh Multicolored Tomatoes

Sacha Hirschfeld

Pesto Pasta with Burrata and Fresh Tomatoes

Hey Alexa: put this pasta on replay! Bold basil pesto, lusciously creamy burrata, sweet tomatoes, and perfectly cooked al dente pasta; what more could you want?! This dish is proof that simple if often best.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2

Course: Pastas

Cuisine: Italian

Calories: 1170

Ingredients Equipment Method

Ingredients

250 g rigatoni or other pasta of your choice
6-8 ounces burrata patted dry and divided in two
1 cup small variety tomatoes sliced
1 cup basil pesto see my basil pesto recipe in the post

Equipment

1 large pot
1 wooden spoon

Method

Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt, stir, and return to a roaring boil before adding pasta. Cook pasta as per package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Toss basil pesto with al dente rigatoni and about ⅓ cup of starchy pasta water (add more if needed).
Top with burrata, freshly ground black pepper, and halved tomatoes.

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Pesto Pasta with Burrata and Fresh Tomatoes