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Skillet Roasted Tomato White Bean Rigatoni w/ Burrata
Servings: 4
  • 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
  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!