Pesto Pasta with Burrata and Cherry Tomatoes
Fresh basil pesto coats al dente rigatoni, topped with creamy burrata cheese and bright cherry tomatoes. A simple summer pasta that lets quality ingredients shine. Starchy pasta water helps emulsify the pesto into a silky sauce.
Ingredients
- 9 oz rigatoni, wholelinguine1:1pasta
thinner strands
- 6 ounces burrata, patted dry and divided
- 1 cup small tomatoes, slicedsun-dried tomatoes1:2vegetable
concentrated umami, requires no slicing
- 1 cup basil pesto, store-bought or homemade
- 2 tablespoons salt, for pasta water
- pasta water, starchy, reserved
- black pepper, freshly ground
Instructions
- 1
Bring a large pot of water to a rolling boil.
- 2
Add salt, stir, and return to a roaring boil.
- 3
Add pasta and cook until al dente according to package instructions.
- 4
Reserve pasta water before draining.
- 5
Toss pesto with cooked rigatoni and pasta water until coated.
- 6
Top with burrata, black pepper, and halved tomatoes.
Tips
Pat burrata dry to prevent excess moisture from diluting the pesto.
Reserve pasta water before draining—the starch helps emulsify the pesto into a creamy sauce.
Add pasta water gradually; you may not need the full 1/3 cup.
Good to Know
Leftovers keep refrigerated up to 2 days, though burrata is best fresh. Pesto and tomatoes separate; recombine gently when reheating.
Prepare pesto and slice tomatoes up to 4 hours ahead. Pat burrata dry just before serving.
Serve immediately after assembly to preserve burrata's creamy texture.
Common Mistakes
Do not skip reserving pasta water to avoid a dry, clumpy dish.
Do not overwork the burrata when plating to avoid breaking apart prematurely.
Do not cook pasta beyond al dente to avoid mushiness.
Substitutions
Dairy-Free Swaps
General Alternatives
concentrated umami, requires no slicing