Blistered Tomato, Spinach & Burrata Rigatoni
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Serves: 4-6
 
Ingredients
  • 12 oz cherry tomatoes
  • 1 lb large rigatoni pasta
  • 2 C spinach, stemmed and chopped
  • 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
  1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook 13 minutes or according to package instructions.
  2. 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).
  3. In a small bowl whisk remaining olive oil, pressed garlic and red pepper flakes.
  4. 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/