Go Back
Print

One Pot Garlic Tomato Butter Rigatoni with Burrata

The most delicious and simple weeknight pasta dish. Garlic, butter, and burrata mix with burst tomatoes to make a creamy pasta sauce.
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes

Ingredients

  • 1/2 Cup Olive Oil
  • 10 Ounces Cherry/ Grape Tomatoes halved
  • 3 Cloves Garlic minced/grated
  • 1 Tablespoon Tomato Paste
  • 3 Cups Water/Vegetable Stock
  • 16 Ounces Large Rigatoni Noodles I used these noodles from DeLallo
  • 1/4 Cup Salted Butter
  • 1 Ball of Fresh Burrata Cheese chopped
  • Salt and pepper to taste

Instructions

  1. Add olive oil to a large skillet or Dutch oven. Heat over a medium/low flame for a few minutes.
  2. Once the oil has heated up, add the tomatoes. Cover with lid and let the tomatoes cook down for 10 minutes. After ten minutes, use a wooden spoon to burst and break apart the tomatoes to release all the liquid.
  3. Reduce the heat to low. Add the garlic and tomato paste. Cook for a minute or two until the tomato paste has combined.
  4. Add in the liquid. Increase the heat to medium/low again. Add in the noodles, bring to a simmer, and cover with lid. Remove lid and stir the noodles around every 5-7 minutes. Noodles should be fully cooked after 15-20 minutes.
  5. Remove from heat. Stir in the butter and then the burrata. Season with salt and pepper and serve right away.
  6. The best way to reheat the pasta is to add a little water to the bottom of a pan and heat that before adding the pasta in and stirring to combine.