Ingredients
Units
Scale
- Extra virgin olive oil
- 1 pint of cherry tomatoes
- 2 shallots, diced
- 5 cloves of garlic, minced
- pinch of red pepper flake
- 1 bunch of broccolini
- Kosher salt
- 8 ounces rigatoni, or short pasta
- 1/3 cup pasta water
- 4 ounces of burrata
- Flakey sea salt
- Fresh basil
Instructions
- Heat a medium sized pan on medium heat. Add 2 tablespoons of extra virgin olive oil and add the pint of cherry tomatoes and a pinch of salt. Cover and let cook for 5-8 minutes while you begin preparing the remaining ingredients.
- In the meantime, bring a pot of water up to a boil. When the water comes to a boil, salt the water heavily and then add the rigatoni. Cook according to package directions.
- Prep the shallots, garlic, and broccolini – dice the shallots, mince the garlic, and slice the broccolini into 2” long pieces.
- Use the back of a wooden spoon to burst open the cherry tomatoes. Lower the heat on tomatoes to medium low, and add the shallots and ¾ of the garlic with another pinch of kosher salt. Give everything a stir and continue to cook uncovered. This can continue cooking for another 15-20 minutes.
- Heat another pan or cast iron pan on medium high heat. Add a tablespoon of neutral oil and the chopped broccolini. Let this cook for 2 minutes, then add a pinch of kosher salt and 2 tablespoons of water to let it lightly steam. Cook for another 2 minutes, then turn off the heat.
- When the pasta is finished cooking, add the pasta and ⅓ cup of pasta water directly to the burst tomato mixture. Add another tablespoon of olive oil, then give everything a stir.
- Plate the pasta with the charred broccolini on the on the side. Top the pasta with 2 ounces of burrata. Salt the burrata with flakey sea salt and a bit more extra virgin olive oil. Finish with some basil leaves, and serve!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: quick and easy
- Method: stovetop
- Cuisine: American