Rigatoni with Roasted Cherry Tomatoes and Burrata

foodnetwork.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

3 pints cherry and/or grape tomatoes, halved

¼ cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

12 ounces mezzi rigatoni pasta

3 cloves garlic, thinly sliced

2 tablespoons chopped fresh oregano

1 8-ounce ball burrata cheese, cut into 4 pieces

½ cup torn fresh basil

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