Categories: Pasta
Ingredients
- 3 pints cherry tomatoes, halved
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt and black pepper
- 12 oz. mezzi rigatoni
- 3 garlic cloves, thinly sliced
- 2 tbsp chopped fresh oregano
- 8 oz burrata, cut into 4 pieces
- 1/2 cup torn fresh basil
Directions
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eheat the oven to 400. Toss the tomatoes with 2 tbsp olive oil, 1/2 tsp salt and black pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1/2 cup cooking water, then drain.
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While the pasta is cooking, heat the remaining 2 tbsp olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
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Add the pasta to the tomato mixture and toss, adding enough of the reserved cooking water to loosen. Stir in the oregano and season with salt and pepper. Top each serving with a piece of burrata, basil, a drizzle of olive oil and black pepper.