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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
 

  1. 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.
  2. Toss basil pesto with al dente rigatoni and about ⅓ cup of starchy pasta water (add more if needed).
  3. Top with burrata, freshly ground black pepper, and halved tomatoes.