Little tubes of rigatoni tossed in vibrant basil pesto, topped with juicy burst tomatoes and creamy burrata. This pesto rigatoni is comforting, fast, and bursting with bright herb flavor—perfect for late-summer dinners outdoors with a crisp glass of wine.
Erica’s Notes
I had an overabundance of basil when I made a big batch of basil-spinach pesto, and of course that meant pesto pasta was next. When you have fresh pesto, there’s nothing better than coating a short pasta in it.
I recently saw a TikTok joking about how penne is overused, and I have to admit I agree—I often reach for shapes like casarecce, gemelli, ditalini or rigatoni. The texture and surface area of different pastas can really change the experience.
This burrata pesto pasta captures the taste of late summer: bright homemade basil pesto, garden tomatoes, and creamy burrata nestled on rigatoni. I enjoy it plain, but it’s also excellent topped with sliced balsamic grilled chicken for extra protein.
You can use store-bought pesto to make this even easier, but homemade basil pesto elevates the dish. The recipe is very flexible, comes together in under 20 minutes, and makes a reliable weeknight dinner.
What You’ll Need to Make Easy Pesto Rigatoni
Pasta: Rigatoni is used here, but any short pasta that holds sauce—penne, casarecce, gemelli, or farfalle—works well.
Pesto: A classic blend of fresh basil, garlic, pine nuts, lemon juice, Parmesan, and olive oil. Homemade pesto has the best flavor, but a quality store-bought jar will do in a pinch.
Parmesan: Buy a block and grate it yourself for better flavor and texture. Pecorino Romano can be substituted if preferred.
Burrata: Soft Italian cheese with a creamy center. Mini burrata balls are convenient for plating. Look for burrata near the deli or specialty cheese section.
Cherry tomatoes: Burst or roast them for sweet, concentrated flavor.
Olive oil, salt and pepper: Use a good extra virgin olive oil, kosher or sea salt, and freshly cracked black pepper.
For serving: Extra basil, grated Parmesan, toasted pine nuts, and a drizzle of balsamic glaze are lovely finishes.
How to Make Rigatoni Pesto Pasta:
Cook the Pasta:
Bring a large pot of well-salted water to a boil. Cook rigatoni according to package directions until al dente (usually about 11–12 minutes). Before draining, reserve at least 1/2 cup of the starchy pasta water—this helps create a glossy, clingy sauce.
Roast the Tomatoes:
While the pasta cooks, set your oven to broil. Place cherry tomatoes on a baking sheet, toss with olive oil, salt and pepper, and broil 4–5 minutes until they burst and develop light char. Keep a close eye so they don’t burn.
Make the Pesto:
If you’re making fresh pesto, blitz the basil, garlic, pine nuts, Parmesan, lemon juice and olive oil in a food processor until smooth. Make it while the pasta and tomatoes are cooking so everything finishes together.
Assemble the Dish:
Drain the pasta and return it to the pot. Add freshly grated Parmesan and the pesto, tossing to coat. Add small splashes of reserved pasta water until the sauce is glossy and evenly coats the rigatoni. The sauce will thicken as it cools, so err on the side of a slightly saucier finish if you prefer.
Serve!
Divide the pesto rigatoni among bowls. Top with the roasted tomatoes and break apart burrata over each portion so the creamy center melts into the sauce. Finish with a drizzle of balsamic glaze, extra Parmesan, toasted pine nuts if using, and fresh basil leaves. Enjoy.
Tips and Tricks:
- Reserve pasta water just before draining—the starchy liquid helps the sauce emulsify and cling to the pasta.
- Use high-quality ingredients: a block of Parmesan, good extra-virgin olive oil, ripe tomatoes, and fresh burrata make a big difference.
- Tear the burrata over the pasta so its interior oozes into the pesto for a richer sauce.
- Watch tomatoes closely under the broiler; they can go from charred to burnt quickly.
Variation Ideas
- Add protein: grilled balsamic chicken, roasted salmon, shrimp, steak, bacon, or roasted chickpeas for a vegetarian boost.
- Substitutes for burrata: fresh mozzarella or ricotta work well if burrata isn’t available.
- Change up vegetables: roasted broccoli, asparagus, green beans, bell peppers, or eggplant are all great toppings.
- For heat, sprinkle red pepper flakes when serving.
- For an extra creamy sauce, stir in a splash of heavy cream.
FAQs
Any short pasta that holds sauce—gemelli, casarecce, penne, farfalle—works well. Choose a shape with ridges or twists to capture the pesto.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to loosen the sauce.
Omit the Parmesan in the pesto and skip the burrata topping. You can add nutritional yeast to the pesto for a cheesy flavor without dairy.
If you love this pesto rigatoni you’ll love these other quick meal ideas:
Buffalo chicken flatbread
Epic bean salad with sun-dried tomato vinaigrette
BLT chicken salad
Sweet chili salmon
Roast pork tenderloin with pan sauce
If you try and enjoy this recipe, please leave a comment and rating below. For more behind-the-scenes content and everyday meals, find Erica on social media.
Pesto Rigatoni with Burst Tomatoes and Burrata Cheese
5 from 2 reviews
- Author: Erica
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Boil + Roast
- Cuisine: Italian
Description
A simple rigatoni dish the whole family will enjoy: quick, flavorful pesto pasta ideal for lunch or an easy weeknight dinner.
Ingredients
- 10 oz rigatoni pasta
- 3/4 cup pesto (homemade or storebought)
- 1 oz Parmesan cheese, freshly grated (about 1/3 cup)
- 1/2 cup reserved pasta water
- 8 oz cherry tomatoes
- 2 teaspoons olive oil
- 1/4 teaspoon each salt and pepper
- 8 oz burrata (mini burrata balls are convenient)
- For serving: extra Parmesan, basil leaves, balsamic glaze, pine nuts
Instructions
- Bring a large pot of well-salted water to a boil. Cook rigatoni until al dente, about 11–12 minutes. Reserve at least 1/2 cup pasta water before draining.
- While the pasta cooks, preheat the oven to broil. Toss tomatoes with olive oil, salt, and pepper on a baking sheet and broil 4–5 minutes until they burst and lightly char—watch closely.
- If making homemade pesto, blend the ingredients while pasta and tomatoes cook.
- Drain the pasta and return it to the pot. Stir in Parmesan and pesto, adding reserved pasta water a little at a time until the sauce is glossy and coats the pasta.
- Serve the pasta topped with roasted tomatoes and torn burrata. Drizzle with balsamic glaze and finish with extra Parmesan, pine nuts, and fresh basil.
Notes
This is lovely served with sliced balsamic-grilled chicken on top for added protein.
Refer to the article above for tips, variations, and FAQs.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 573
- Sugar: 7.3 g
- Sodium: 945.6 mg
- Fat: 20.3 g
- Carbohydrates: 62.3 g
- Fiber: 4.8 g
- Protein: 34.3 g
- Cholesterol: 13.8 mg