Rigatoni with creamy sun-dried tomato sauce
Rigatoni with creamy sun-dried tomato sauce is a simple and quick recipe to make in less than 15 minutes!
This dish with rigatoni, stracciatella cheese and sun-dried tomatoes was born one evening when I was self-mentally capricious with myself. I was hungry yes and no, I wanted a quick dish to cook, I wanted a dish that wasn't the usual one I've already eaten dozens of times, in short, I didn't even know exactly what I wanted.
Moment of serendipity, that classic moment when in front of the open fridge, you look inside and ask yourself "what can I do?" A mix between "I don't want to" and "zero imagination".
But I was tired, so finding something delicious and quick was really a challenge. In the fridge I had a stracciatella di burrata, just a small piece, and I thought I'd eat it like this, just to nibble… then I saw the sun-dried tomatoes and… why not mix them?
I love burrata, I'm crazy about dried tomatoes, combining these two elements wouldn't have been so bad. So I tried to make it, it is done just in time for the pasta water to boil. I was looking for a quick recipe and actually this is at the minimum wage. Very quick to make, the combination of the extreme creaminess of the burrata and the crunchiness of the dried tomatoes is excellent. And the flavours? The burrata is sweet and delicate, the dried tomatoes are more "present". Perfect!
But that's not all: a cream that can easily be spread on toasted croutons and serve with fruit and cold cuts. You will immediately witness a familiar scene from a movie "Look at how the appetizers disappear!"
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Rigatoni with sun-dried tomato is a simple first course, but really tasty, which contains a concentration of Mediterranean flavors.
In fact, the appearance of this type of pasta helps to preserve its flavour: the diameter and lines of the rigatoni are perfect for retaining the dense consistency of the "pesto" both inside and out!
Dried tomatoes, the main ingredient of this recipe, are precisely those tomatoes left to dry in the summer on the terraces of southern houses and then preserved in oil, where they are flavored, developing a strong and salty flavour.
The sun-dried tomato pesto is the result of a few simple steps: adding only stracciatella, pecorino and cherry tomatoes you will get this very thick and tasty sauce, ideal for those nostalgic for the colors and aromas of the south, perfect for lovers of intense and savory flavors. Once mixed, just add a little cooking water to create an even closer bond between pasta and pesto.
With rigatoni with sun-dried tomato pesto you will put a small piece of the Mediterranean on the table, delighting the strongest palates. You just have to prepare it and… try it!
- 200 g pasta (rigatoni, paccheri, fusilli)
- 150 g stracciatella di burrata (+ 2 tbsp to garnish)
- 4-5 1 sun-dried tomatoes
- 5 1 cherry tomatoes
- 1 tbsp Pecorino Romano
- 1 tbsp evoo
- salt and pepper to taste
- basil or mint (to garnish)
In a bowl add the stracciatella, the chopped dried tomatoes, the cherry tomatoes cut in half, pecorino romano, a drizzle of oil and a pinch of pepper. Blend everything to obtain a cream. Set aside.
Cook the pasta in salted water. When cooked, stir it directly into the bowl, adding a little cooking water.
Serve by adding a spoonful of stracciatella, fresh basil or mint leaves, a drizzle of extra virgin olive oil and, if desired, a sprinkling of black pepper.
Pair with: Vermentino Colli di Luni "CAVAGINO" DOC LUNAE
