Roasted Tomato Rigatoni with Burrata

Name: Roasted Tomato Rigatoni with Burrata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic Cloves, peeled but left whole; 4 tbsp Extra Virgin Olive Oil, for cooking; 1 Onion, diced; 1 tbsp Tomato Purée; 15g Fresh Basil, leaves picked; 50ml Double Cream; 700g Cherry Tomatoes, halved; 500g Rigatoni; 2 Buratta Balls; Sea Salt, to taste; Freshly Ground Black Pepper, to taste

by Xanthe Ross

Vegetarian

10m prep time

50m total time

Easy level

11 ingredients

Roasted Tomato Rigatoni with Burrata recipe by Xanthe Ross

A very simple version of this, minus the confit garlic and burrata, is my go-to comforting Sunday night meal, so definitely feel free to simplify it to make it suitable for the occasion you’re cooking for. The addition of the confit garlic and burrata elevates it if you’re having friends round or you want to cook something a little more special.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 220°C (425°F). Take the burrata out of the refrigerator so it’s at room temperature when you’re ready to serve.

Step 2

Put the tomatoes and garlic cloves into a baking tray (pan), drizzle generously with oil and season with salt and pepper. Roast in the oven for 20 minutes.

Step 3

Meanwhile, put a splash of olive oil, the onion and a pinch of salt into a saucepan over a low-medium heat and cook for about 10 minutes, stirring occasionally, until the onion is soft and translucent. Add the tomato purée, stir to combine and cook for another two minutes.

Step 4

Shred most of the basil, keeping about eight leaves back for serving. Once the tomatoes are cooked, add them to the onions along with the basil and cream. Season with salt and pepper, then allow to cook for about 10 minutes over a medium heat.

Step 5

Meanwhile, bring a large saucepan of generously salted water to the boil and cook the rigatoni according to the packet instructions. Drain, reserving about two ladles of the pasta water.

Step 6

Add the pasta water to the tomato sauce and let it cook for a couple more minutes, then add the rigatoni. Drizzle with a few tablespoons of olive oil and season with a pinch of salt and pepper. Cook over a low heat for just a couple of minutes until the pasta is completely covered with the sauce.

Step 7

Divide the pasta between shallow bowls and top each bowl with half a ball of burrata, a drizzle of olive oil, salt and pepper and a couple of fresh basil leaves.

Ingredients
Based on 4 servings

2 Garlic Cloves, peeled but left whole 1 x Sainsbury's Large Garlic
4 tbsp Extra Virgin Olive Oil, for cooking 1 x Sainsbury's Olive Oil, Extra Virgin 1L
1 Onion, diced 1 x Sainsbury's Onions Loose
1 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
15g Fresh Basil, leaves picked 1 x Sainsbury's Fresh Packed Basil 30g
50ml Double Cream 1 x Sainsbury's British Double Cream 150ml
700g Cherry Tomatoes, halved 2 x Sainsbury's Cherry Tomatoes 500g
500g Rigatoni 1 x Sainsbury's Italian Rigatoni Tubes Pasta 500g
2 Buratta Balls 2 x Sainsbury's Italian Burrata, Taste the Difference 150g
Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Freshly Ground Black Pepper, to taste 1 x Sainsbury's Black Peppercorn Grinder 50g