LISTEN TO THE LATEST PODCAST EPISODE

FREE BALANCED EATING STARTER KIT

LEARN HOW TO STAY CONSISTENT & ACCOUNTABLE WITH YOUR GOALS

Skillet Roasted Tomato White Bean Rigatoni w/ Burrata

Disclosure: This post is sponsored by Barilla. Thank you for supporting our work here at Food Heaven!

There are so many types of pastas, which means there’s so many ways to remaster pasta recipes in the kitchen. This year marks the 8th year of the Barilla Pasta World Championship, and this year’s theme is “The Art of Pasta”. Chefs from around the world will draw from gastronomic and lifestyle influences for their recipe creation, which will ultimately come to life as a plated masterpiece. I’m so excited to see what dishes will come out of this championship (earlier this year we whipped up this bucatini pesto pasta inspired by the  winner of the U.S. qualifying event Sean Turner from St. Louis. SO. GOOD.)

When thinking about how to make meals artistic, I think about simplicity with ingredients and flavors. I love letting ingredients shine on their own, without complicating the cooking process too much. I decided to create this Roasted Tomato White Bean Rigatoni with Burrata as an ode to this year’s theme. This dish is great for meal planning and can be customized with your favorite vegetables and add-ons. I used Barilla Collezione Rigatoni because the homemade texture allows the ingredients to perfectly cling to the pasta. All ingredients are layered onto a skillet, making the clean-up process fairly easy. 

Let’s get started! Preheat the oven to 425F. Add the cocktail tomatoes to a baking pan and drizzle the olive oil and vinegar over the tomatoes. Cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Put the garlic in the same baking pan, cut side up. Drizzle a couple teaspoons of olive oil over the exposed heads, using your fingers to rub the olive oil over all the exposed garlic cloves. Cover the bulb with aluminum foil. Place the baking pan with the tomatoes and garlic in the oven and roast for 30 minutes. Once that’s done, allow the garlic to cool and remove the roasted garlic cloves from their skins.

In a large deep skillet, heat the rest of the olive oil, and add the shallot and rosemary, and sauté for a couple of minutes. Then add the mushrooms, soy sauce, white beans, and roasted tomatoes. Sauté for 3-4 minutes, puncturing the tomatoes as you sauté. Finally add your tomato sauce, ricotta, roasted garlic cloves, and pasta. Lower the flame, and cook for 4-8 minutes, or until pasta is cooked to your liking. Toss in fresh rosemary, finely chopped kale, red pepper flakes, and salt to taste. Top with burrata and enjoy!

Skillet Roasted Tomato White Bean Rigatoni w/ Burrata
Servings: 4
Ingredients
  • 8 ounces Barilla Collezione Rigatoni cooked al dente as per package instructions
  • 8-10 cocktail (cherry) tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 head of garlic
  • 1/4 cup olive oil
  • 1 small shallot chopped
  • 1/2 tablespoon fresh rosemary finely chopped
  • 2 cups shiitake mushrooms sliced
  • 1 tablespoon soy sauce
  • 1 3/4 cups white beans cooked
  • 1 1/2 cups tomato sauce
  • 1 cup ricotta
  • Toppings: Fresh rosemary, finely chopped kale, red pepper flakes, and salt to taste
Instructions
  1. Preheat the oven to 425F.

  2. Add the cocktail tomatoes to a baking pan and drizzle the olive oil and vinegar over the tomatoes.

  3. Cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Put the garlic in the same baking pan, cut side up. Drizzle a couple teaspoons of olive oil over the exposed heads, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil.
  4. Place the baking pan with the tomatoes and garlic in the oven and cook for 30 minutes.

  5. Once that's done, allow the garlic to cool and remove the roasted garlic cloves from their skins.

  6. On a large deep skillet, heat the rest of the olive oil, and add the shallot and rosemary, and sauté for a couple of minutes. Then add the mushrooms, soy sauce, white beans, and roasted tomatoes. Sauté for 3-4 minutes, puncturing the tomatoes as you sauté.
  7. Finally add your roasted garlic, tomato sauce, ricotta, and cooked pasta. Lower the flame, and cook for 4-8 minutes, or until pasta is cooked to your liking.

  8. Toss in fresh finely chopped rosemary, finely chopped kale, red pepper flakes, and salt to taste. Top with burrata and enjoy!

 

 

Leave a Reply

12345

Get our exclusive e-book with our 7 all-time favorite smoothie recipes

Satyajeet Biswas