Pesto Confit Tomato and Burrata Rigatoni
Rigatoni pasta, a Southern Italian favourite is combined with juicy confit cherry tomatoes, creamy burrata, caper berries, and basil pesto. A classy textured pasta dish that also embodies colours of the Italian flag
Servings: 2
Ingredients
- 120 g Rigatoni pasta
- 2 heaped tablespoons of basil pesto
- 12 confit tomatoes + 4 confit garlic cloves Recipe here
- 4 tablespoons infused olive oil from the confit tomatoes and garlic
- 1 large burrata pulled into pieces
- 1 teaspoon sea salt flakes
- A squeeze of lemon juice
- 8 large caper berries
- Fresh oregano leaves for garnish
Instructions
- Boil pasta in salted water for the time instructed on the packaging. Drain, reserving a small cup of the cooking liquid, and return the pasta to the pot.
- Stir through basil pesto along with a splash of the reserved cooking liquid, salt flakes, garlic, and 2 tablespoons of tomato confit oil. Cook, gently stirring to combine, over medium heat for a minute so the pasta nicely absorbs the liquid and oil.
- Remove from heat, add a good squeeze of lemon juice and gently stir again to distribute evenly.
- Transfer pasta between 2 bowls. Evenly divide confit tomatoes and torn burrata pieces between each bowl. Finish by topping with caper berries and fresh oregano. Drizzle each bowl with the remaining 2 tablespoons of confit olive oil.
Notes
- The Cherry Confit Tomato with Garlic recipe can be made on the same day or up to 1 week before