Garlic Olive Oil Rigatoni with Roasted Cherry Tomatoes and Burrata Recipe
- Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Add the pasta to the tomato and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of garlic olive oil and a few grinds of pepper.