Ingredients
Scale
- 8 oz. dried rigatoni
- 1 cup reserved starchy pasta water
- 3 tablespoons olive oil (separated)
- 1/2 large red onion (chopped)
- 1.5 teaspoons salt (separated)
- 5 garlic cloves (peeled and thinly sliced)
- 2 cups cherry tomatoes (halved)
- 1/2 cup sauvignon blanc
- 2 tablespoons tomato paste
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes
- 1 medium yellow summer squash or 2 small
- 1 medium zucchini or 2 small
- 3-4 fresh basil leaves (ripped)
- 3-4 fresh mint leaves (ripped)
- 8 oz. burrata (4 2-oz. balls or 2, 4-oz. balls)
- 1 tablespoon balsamic glaze
Instructions
- Boil salted water, cook pasta until al dente. Reserve 1 cup pasta water, then strain pasta and set aside.
- Heat a skillet, add 1.5 tbsp olive oil. Sauté onion with 1/4 tsp salt for 2-3 minutes.
- Add garlic and cherry tomatoes, season with 1/4 tsp salt. Sauté for an additional 4-5 minutes.
- Deglaze with sauvignon blanc, add tomato paste and 1/2 cup pasta water. Whisk and cook for 1 minute.
- Add summer squash and zucchini, drizzle remaining olive oil. Season with 1/2 tsp salt, sauté for 4-6 minutes, tossing occasionally.
- Toss squash with other vegetables, add pepper and red pepper flakes.
- Add cooked pasta, remaining pasta water, toss and let warm for 2-3 minutes.
- Remove from heat, top with basil, mint, burrata. Drizzle with balsamic glaze and olive oil.
- Serve with cracked pepper.
Notes
- Summer squash and zucchini can be interchanged.
- Serve burrata at room temperature or cold on warm pasta, avoiding direct heat.