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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat extra virgin olive oil in a pan. Add garlic, chilli flakes, diced onion, and semi-dried tomatoes. Sauté until golden and fragrant.
Add cherry tomatoes, season with salt and freshly cracked black pepper, and cook until softened. Lightly crush the tomatoes to release their juices.
Add al dente rigatoni with a splash of pasta water. Toss until glossy and well combined.
Lower the heat. Add unsalted butter, fresh basil, and grated Parmesan. Toss until creamy and emulsified.
Adjust the seasoning and consistency with more pasta water if needed.
Plate and finish with burrata or buffalo mozzarella, fresh basil, semi-dried tomatoes, freshly cracked black pepper, and a generous drizzle of extra virgin olive oil.
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Use 2–4 tbsp grated Parmesan to taste.
Can I use a different type of pasta?
Yes, you can substitute rigatoni with any pasta of your choice, but the cooking time may vary.
What can I use instead of burrata?
You can use buffalo mozzarella or any soft cheese that you prefer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I make this dish vegan?
Yes, you can omit the butter and cheese or use vegan alternatives to make it vegan-friendly.
What if I don't have semi-dried tomatoes?
You can use sun-dried tomatoes as a substitute, but they may have a slightly different flavor.
