Rigatoni with Sun-Dried Tomatoes

It starts with the smell, I think. That warm tang of sun-dried tomatoes hitting the pan with just a little shimmer of olive oil – sweet and earthy and somehow smoky even though there’s no smoke. Then there’s the pasta water bubbling away nearby, softening the rigid folds of rigatoni into something that holds and hugs sauce like it was made for it. Steam curls up around everything – clingy and fragrant – and before anything’s even on the plate, this dish already feels like something you want to eat barefoot, sitting down without much ceremony, maybe with someone you like a lot.

Why You’ll Crave It

• Sun-dried tomatoes bring this punchy, concentrated umami that’s hard to replicate (they’re like little flavor bombs!)
• The burrata melts just enough – not all the way – keeping silky pockets of richness that surprise you in the best way
• It’s fast. Like, faster-than-takeout fast. But it tastes like you tried really hard.
• Fresh basil at the end adds that little pop of green that makes you want to keep going back for forkfuls
• Minimal prep, maximum flavor – no long lists or complicated steps

The first time I made this, my sister was over for dinner and we just sat at the kitchen counter eating it straight from the pan, quietly nodding at every bite like it was saying something we couldn’t yet figure out.

What You’ll Need

• Rigatoni pasta: 250 grams – those lovely big tubes with ridges that scoop up everything
• Sun-dried tomatoes: 150 grams – not packed in oil, but soft and chewy, sliced into strips
• Burrata cheese: 200 grams – let it sit at room temp while you cook, so it’s extra creamy
• Fresh basil: A handful of leaves, torn – for brightness and balance
• Olive oil: 3 tablespoons – something good and fruity if you have it
• Salt and black pepper: To taste – but go gentle, the sun-dried tomatoes are wonderfully salty already

Easy How-To

Boil the rigatoni

Bring a big pot of salted water to a boil – more than you think you need, pasta likes to swim. Add the rigatoni and cook until just shy of done (that perfect al dente bite). Don’t forget to scoop out a mugful of the pasta water before draining – you might need it later to coax the sauce into something luscious.

Heat the tomatoes

In a wide skillet, warm the olive oil over medium heat. Add your sun-dried tomatoes and let them sizzle gently. They won’t soften much, but the heat brings out their intensity and infuses the oil with this cozy, sun-soaked richness.

Toss the pasta in

Add the drained pasta right into the skillet (that sound it makes when it hits the hot oil – satisfying). Give everything a stir. If it feels too tight, splash in a little of that saved pasta water… just enough to let it glide when you stir.

Add the burrata

Tear the burrata over the top in big floppy pieces while it’s off the heat. Let the warmth of the rigatoni soften it slightly without dissolving entirely. You want streaks of cool cream against the warmth of tomatoes and pasta – that contrast is magic.

Season and finish

Taste it. A bit of salt? Maybe a twist (or three) of freshly cracked pepper? Then tear the basil over everything. The smell will shift right then – greener, lifted – and that’s your sign it’s ready.

Good to Know

• If your sun-dried tomatoes feel a little tough, soak them in warm water for 10 minutes first, then pat dry. That helps.
• Don’t overmix once you add the burrata – a few streaks of cheese are part of the charm.
• Leftovers keep okay, but the burrata won’t be the same. Honestly, best eaten right away while warm and soft.

Serving Ideas

• Perfect with a crisp green salad (arugula with lemon and olive oil works really well)
• Add a glass of chilled white wine – maybe a Pinot Grigio or something light and dry
• A few slices of grilled sourdough to mop up anything left on the plate? Highly recommended

Top Tricks

• Don’t rinse the pasta – the starch helps everything cling together and makes the sauce feel silkier
• Let the burrata sit out for 15 minutes before using – straight from the fridge, it’s too firm
• If you don’t have fresh basil, a touch of lemon zest can lift things nicely

Frequently Asked Questions

Can I use regular sun-dried tomatoes packed in oil?

Yes, definitely. Just drain them well and reduce the olive oil in the pan a little since they’ll bring their own. They’ll actually be softer and a little more indulgent.

What if I can’t find burrata?

Soft mozzarella is a fine stand-in, especially if you tear it and mix in a spoonful of cream or ricotta. It won’t be quite the same… but still lovely.

What’s the best way to reheat leftovers?

I’d suggest a quick turn in a nonstick pan with a splash of water to loosen it up. The burrata will spread more, but you’ll still get that rich, creamy depth.

Is this dish suitable for meal prep?

Mostly yes, but it really shines fresh. If you must prep ahead, keep the cooked pasta and sun-dried tomatoes together, and add the burrata just before eating.

Conclusion

What I love about this rigatoni with sun-dried tomatoes and burrata is how it feels generous even though it’s so simple. Every bite has so much – silk, sweetness, that salty-tangy thing from the tomatoes, and then basil to bring it all into focus. It’s not complicated food, but it feels cared for… which, in its own way, is kind of special. Try it soon – not for guests, just for yourself. Maybe a Tuesday. Maybe when you’re tired but hungry for something real.

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