Al Bronzo Mezzi Rigatoni with Cherry Tomatoes, Basil & Burrata - Barilla
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yields
7
Directions
- Bring a large pot of water to a boil; cook pasta according to package directions
- Meanwhile, in a skillet saute shallot with 2 tablespoons olive oil for several minutes, stir in cherry tomatoes, add salt and pepper to taste
- Saute for five minutes, add 1½ cups boiling water and keep cooking over high heat for 10 more minutes until water is almost evaporated
- Drain pasta and toss with cherry tomato sauce over high heat
- Turn off heat, fold in cheeses, basil and remaining olive oil. Top with a dollop of burrata cheese
Ingredients
- 1 ea box of Barilla Al Bronzo Mezzi Rigatoni pasta
- 4 tbsp ea extra virgin olive oil, divided
- 1 ea shallot, sliced
- 2 ea pints of multicolor cherry tomatoes, halved
- 1 ea 10 oz Burrata cheese, drained and chopped, reserve dollop for topping
- 1/3 cup ea Parmigiano-Reggiano cheese, grated
- 1/2 cup ea basil, sliced
- Salt and black pepper ea to taste