1 large ball burrata (can use 2 if you want it extra creamy)
3 Tbsp + 2 tsp good quality extra virgin olive oil
1 clove garlic, pressed
½ - 1 tsp red pepper flakes + more if desired
kosher salt and cracked pepper to taste
optional - grated pecorino romano cheese
Instructions
Bring a large pot of salted water to a rolling boil. Add rigatoni and cook 13 minutes or according to package instructions.
While the pasta is boiling heat 2 tsp olive oil in a sautee pan over medium-high heat. Add tomatoes and sautee until browned and blistered (10-13 minutes).
In a small bowl whisk remaining olive oil, pressed garlic and red pepper flakes.
Drain pasta and transfer to a low pasta bowl. Add in chopped spinach and cherry tomatoes. Toss with olive oil mixture to coat. Add buratta to the top and season pasta with S&P to taste. Break buratta up with a spoon before serving. Add additional red pepper flakes if desired or grated pecorino romano cheese over the top to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/blistered-tomato-spinach-burrata-rigatoni/