Little tubes of rigatoni tossed in bright, herb-packed pesto, topped with blistered cherry tomatoes and creamy burrata. This pesto rigatoni is fast, fresh, and full of bold basil flavor — a perfect late-summer dinner to enjoy al fresco with a crisp glass of wine.
Erica’s Notes
I had a bumper crop of basil this season and used it to make a big batch of pesto. When you have fresh pesto on hand, the obvious next step is pesto pasta — and rigatoni is my favorite for holding sauce in every bite.
There was a silly TikTok recently poking fun at penne, asking why people default to it when there are so many appealing shapes. I’ll often pick rigatoni, casarecce, or gemelli over penne — texture matters, and rigatoni gives a satisfying bite.
This dish captures late summer: bright basil pesto, juicy roasted cherry tomatoes, and soft burrata melting into the warm pasta. I love it as a simple vegetarian main, but it’s also great topped with balsamic grilled chicken for extra protein and balance.
You can use store-bought pesto to save time, but homemade basil pesto delivers the most vibrant flavor. The recipe is adaptable, comes together in about 20 minutes, and makes a reliable weeknight meal you’ll return to again and again.
What You’ll Need to Make Easy Pesto Rigatoni
Pasta: Rigatoni is ideal because its ridged shape and hollow tube trap sauce, but any short pasta (gemelli, casarecce, penne, farfalle) will work.
Pesto: Classic pesto blends fresh basil, garlic, pine nuts, lemon juice, Parmesan, and olive oil. Homemade yields the best flavor, but good-quality store-bought pesto is a fine shortcut.
Parmesan cheese: Buy a block and grate it yourself for the best flavor and texture. Pecorino Romano can substitute if you prefer a sharper cheese.
Burrata: A soft Italian cheese with a creamy interior. Mini burrata balls are convenient for serving individual portions; otherwise a larger ball can be torn into pieces over the pasta.
Cherry or grape tomatoes: These roast quickly and add a sweet, juicy burst that pairs perfectly with pesto.
Olive oil, salt, and pepper: Use good extra-virgin olive oil, and season to taste with kosher or sea salt and freshly ground black pepper.
For serving (optional): extra basil leaves, balsamic glaze, and toasted pine nuts for crunch.
How to Make Rigatoni Pesto Pasta
Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the rigatoni and cook to al dente according to the package directions (typically 11–12 minutes). Before draining, reserve at least 1/2 cup of the starchy pasta water — it helps emulsify the pesto into a glossy sauce.
Roast the Tomatoes
While the pasta cooks, set the oven to broil. Spread the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Broil 4–5 minutes until they blister and start to char — watch closely so they don’t burn. The gentle charring concentrates the tomatoes’ sweetness and adds a subtle smoky note.
Make the Pesto
If making pesto from scratch, blend fresh basil, garlic, pine nuts (or walnuts), lemon juice, grated Parmesan, and olive oil in a food processor until smooth. Taste and adjust seasoning — a pinch of salt or another squeeze of lemon can brighten the sauce.
Assemble the Dish
Return the drained rigatoni to the pot while it’s still hot. Add the grated Parmesan and the pesto, then toss to coat. Add reserved pasta water in small splashes until the sauce is glossy and clings to each piece of pasta. The amount of water will depend on how thick your pesto is — aim for a saucy consistency rather than dry pasta.
Serve
Divide the pesto rigatoni among bowls. Top with the roasted cherry tomatoes and tear the burrata over the hot pasta so the creamy center melts into the sauce. Finish with a drizzle of balsamic glaze (if using), extra grated Parmesan, a scattering of fresh basil leaves, and toasted pine nuts for texture. Serve immediately.
Tips and Tricks
- Reserve pasta water right before draining — it’s the most starchy and helps create a silky sauce.
- Use the best ingredients you can: block Parmesan, good extra-virgin olive oil, ripe tomatoes, and fresh basil make a big difference.
- Tear the burrata over the pasta so the creamy center runs into the sauce for a luxuriously rich finish.
- When broiling tomatoes, watch them closely — they can go from blistered to burned in moments.
Variation Ideas
- Add protein: grilled balsamic chicken, roasted salmon, shrimp, crispy bacon, steak, or pork tenderloin pair beautifully with pesto rigatoni. For a vegetarian protein boost, try roasted chickpeas.
- If you don’t have burrata, fresh mozzarella or ricotta are good alternatives, or omit the cheese for a lighter version.
- Change the vegetables: roasted broccoli, asparagus, green beans, bell peppers, or eggplant all work well as toppings.
- For heat, sprinkle red pepper flakes over the finished dish.
- Make it extra creamy by stirring in a splash of heavy cream when combining the pesto and pasta.
FAQs
Any short pasta with ridges or curves that hold sauce — gemelli, casarecce, penne, or farfalle are all good options.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
Omit the Parmesan in the pesto and skip the burrata on top. You can add nutritional yeast to the pesto for a savory, cheesy flavor without dairy.
If you love this pesto rigatoni you’ll enjoy these other quick meal ideas
Buffalo chicken flatbread
Hearty bean salad with sun-dried tomato vinaigrette
BLT chicken salad
Sweet chili salmon
Roast pork tenderloin with pan sauce
If you try this recipe and enjoy it, please leave a comment and rating below — I love hearing how it turned out for you!