Al Bronzo Mezzi Rigatoni with Cherry Tomatoes, Fresh Basil & Burrata Cheese
1. Bring a large pot of water to a boil; cook pasta according to package directions.
2. Meanwhile, in a skillet sauté shallot with 2 tablespoons olive oil for several minutes, stir in cherry tomatoes, add salt and pepper to taste.
3. Sauté for five minutes, add 1½ cups boiling water and keep cooking over high heat for 10 more minutes until water is almost evaporated.
4. Drain pasta and toss with cherry tomato sauce over high heat.
5. Turn off heat, fold in cheeses, basil and remaining olive oil. Top with a dollop of burrata cheese.
Shop Ingredients
Directions
1. Bring a large pot of water to a boil; cook pasta according to package directions.
2. Meanwhile, in a skillet sauté shallot with 2 tablespoons olive oil for several minutes, stir in cherry tomatoes, add salt and pepper to taste.
3. Sauté for five minutes, add 1½ cups boiling water and keep cooking over high heat for 10 more minutes until water is almost evaporated.
4. Drain pasta and toss with cherry tomato sauce over high heat.
5. Turn off heat, fold in cheeses, basil and remaining olive oil. Top with a dollop of burrata cheese.