Blistered Tomato & Burrata Rigatoni

Method

1. 01

   Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook for 2 minutes less than the packet instructions for a true al dente.

2. 02

   In a wide skillet, heat a generous glug of olive oil. Add the cherry tomatoes whole and let them blister undisturbed for 4 minutes until the skins burst.

3. 03

   Add the garlic and chili flakes. Cook for 30 seconds, then crush the tomatoes gently with the back of a spoon to release their juices.

4. 04

   Deglaze with a ladle of pasta water, then toss in the rigatoni with a splash more water to loosen the sauce.

5. 05

   Finish with fresh basil and the burrata torn right over the top. Serve immediately with a final drizzle of olive oil.