Tomato Basil & Burrata Rigatoni

This is a good one!!! Think caprese salad vibes, but warm and with pasta!! I know no one likes to read past the first line of a recipe intro (I get it, because, same) but I have some vital info for this recipe so pay attention and I'll keep it short and sweet!!

The burrata pieces that go into the pasta will stiffen up if it's too hot. So be sure to remove the pan from heat before you mix them in. You're going to want to add them to WARM pasta and sauce, not scalding hot pasta and sauce that is still cooking. Some might like the taste of a firmed up mozz, but I don't so just wanted to share this tip!!

What you need:

• 1/2 lb rigatoni 
• 1 cup cherry tomatoes
• 1/4 cup evoo
• 2-4 minced garlic cloves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine (I use chardonnay or pino grigio)
• 3 tbsp balsamic vinegar
• 1 handful of fresh basil leaves
• 2 balls of burrata cheese
• 1/4 cup balsamic glaze for topping

What to do:

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions.
2. Cook the cherry tomatoes and garlic in the EVOO until fragrant. Season with salt and pepper. 
3. Once the garlic is fragrant, add in the white wine and balsamic vinegar and a handful of basil leaves.
   
4. Bring the liquid to a boil and then turn the heat to low-medium and cover so that the tomatoes soften and burst. Leave covered for about 7-8 minutes, the point is to get those tomato juices into the sauce. (If your tomatoes don't burst, use a fork and pop them yourself!)
5. REMOVE the pan from heat before adding in the pasta.
6. Break one of the balls of burrata into pieces and stir into the pasta and sauce.
7. Break apart the other ball of burrata and use to top the dish. I also topped with some more fresh basil leaves too before serving.