Rigatoni Pomodoro with Burrata
This pasta dish is delicious and easy to make with the right ingredients. I made Pomodoro sauce using San Marzano tomatoes. Have a glass of red wine and enjoy this comfort food.
Ingredients
Pomodoro Sauce
- 28 oz DOP Certified San Marzano Peeled Tomatoes
- 1/4 cup olive oil extra virgin
- 1 tbsp Italian seasoning
- 1 tsp sea salt to taste
- 1 tsp black pepper
- 1 tsp red crushed pepper
- 1/4 cup fresh basil chopped
- 3 cloves garlic minced
- 1 onion chopped
Pasta
- 1 lb rigatoni pasta
- 2 balls burrata cheese
- 1 -2 tomatoes sliced
- 1 tsp olive oil extra virgin
- 1 tsp sea salt
- 1 tsp black pepper
- 2-3 fresh basil leaves garnish
Instructions
Pomodoro Sauce
- Take 1 can of DOP certified San Marzano tomatoes and puree it in a food processor.
- Heat a sauce pan on medium heat with olive oil.
- Sauté garlic and onion until fragrant and translucent.
- Add in the pureed tomatoes, spices, basil, salt and pepper. Stir well.
- Simmer on low heat for 25 minutes. Do not cover sauce pan.
- Turn off heat and set aside.
Pasta
- Cook pasta according to package instructions.
- Once pasta is al dente, add to sauce and cook over medium heat.
- Make sure sauce gets coated well on each rigatoni.
- Turn off heat and plate pasta.
- Garnish with fresh basil leaves and burrata.
Notes
I used Trader Joe's Burrata which is vegetarian friendly. I used Cento brand of San Marzano Tomatoes which is DOP certified and available at Costco for a pack of 3 cans. You can use penne instead of rigatoni. While this recipe is not Jain, you can omit the onion and garlic to make it Jain friendly.