Name: Rigatoni with Marinated Tomatoes and Burrata
Total time: 50 min
Yield: Serves 4
Ingredients: 1½ pounds ripe tomatoes, cored and cut into ½-inch pieces; 1½ teaspoons table salt, plus salt for cooking pasta; ¼ teaspoon pepper; ¼ teaspoon sugar; 5 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, minced; 1 pound rigatoni; 8 ounces burrata cheese, room temperature; ½ cup fresh basil leaves, torn

Time

50 minutes

Yield

Serves 4

Ingredients

Ingredient check list

1½ pounds ripe tomatoes, cored and cut into ½-inch pieces

1½ teaspoons table salt, plus salt for cooking pasta

¼ teaspoon pepper

¼ teaspoon sugar

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, minced

1 pound rigatoni

8 ounces burrata cheese, room temperature

½ cup fresh basil leaves, torn

Why This Recipe Works

Marinated ripe tomatoes (and the juice they exuded), combined with creamy burrata cheese, made a superflavorful pasta sauce.

Before You Begin

The sauce is liquid-y but flavorful; sop up any extra with crusty bread.

Instructions

Combine tomatoes, salt, pepper, and sugar in bowl. Heat 1 tablespoon oil and garlic in 8-inch nonstick skillet over medium heat until garlic just begins to turn golden, 3 to 5 minutes. Pour hot oil mixture over tomatoes and toss to combine. Let sit for at least 20 minutes.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.

Drain tomatoes in colander set over bowl. Add tomatoes and ½ cup drained tomato juice to pasta and toss vigorously until liquid is mostly absorbed. Adjust consistency with extra tomato juice as needed. Transfer pasta to serving bowls. Cut burrata into 1-inch pieces, collecting creamy liquid. Sprinkle burrata over pasta and drizzle with creamy liquid. Drizzle with remaining ¼ cup oil. Season with pepper to taste and sprinkle with basil. Serve.