Rigatoni con Pesto di Pomodori Confit e Burrata by @maritoemoglie_incucina

32 min

4 servings

🍅

300 g

Cherry tomatoes

🌰

50 g

Toasted almonds

🧀

50 g

Parmigiano reggiano

🧀

250 g

Burrata

🫒

80 ml

Olive oil

🧂

5 g

Salt

⚫

1 g

Pepper

🍝

400 g

Rigatoni

🌿

10 g

Fresh basil leaves

🍬

4 g

Sugar

🌿

Dried aromatic herbs

  1. Preheat

    Preheat the air fryer to 200°C.

  2. Halve
    • cherry tomatoes

    Halve the cherry tomatoes and place them in the air fryer basket.

  3. Season
    • extra virgin olive oil
    • salt
    • Cherry tomatoes

    Season the tomatoes with 30 ml extra virgin olive oil, salt, black pepper, sugar, and half the fresh basil.

  4. Air-fry
    • cherry tomatoes

    Air-fry the tomatoes for 12 min until softened and caramelized.

  5. Add
    • cherry tomatoes
    • toasted almonds
    • Parmigiano Reggiano

    Add the confited cherry tomatoes, toasted almonds, and Parmigiano Reggiano to the blender.

  6. Blend
    • extra virgin olive oil

    Blend the mixture while gradually pouring in 50 ml extra virgin olive oil.

  7. Tear
    • burrata

    Tear the burrata into pieces and add it to the blender.

  8. Blend

    Blend again until the pesto is smooth and creamy.

  9. Boil
    • water
    • salt

    Bring the water to a boil and salt it generously.

  10. Cook
    • rigatoni

    Cook the rigatoni until al dente according to its package time.

  11. Drain
    • water
    • rigatoni

    Reserve 120 ml pasta water and drain the rigatoni.

  12. Transfer
    • rigatoni

    Transfer the pesto to the large frying pan and add the drained rigatoni.

  13. Toss
    • water

    Toss the pasta with the pesto, adding reserved pasta water as needed.

  14. Garnish
    • fresh basil

    Garnish with the remaining fresh basil and serve immediately.

Rigatoni con Pesto di Pomodori Confit e Burrata by @maritoemoglie_incucina

32 min

4 servings

🍅

300 g

Cherry tomatoes

🌰

50 g

Toasted almonds

🧀

50 g

Parmigiano reggiano

🧀

250 g

Burrata

🫒

80 ml

Olive oil

🧂

5 g

Salt

⚫

1 g

Pepper

🍝

400 g

Rigatoni

🌿

10 g

Fresh basil leaves

🍬

4 g

Sugar

🌿

Dried aromatic herbs

Preparation Steps

  1. Step 1/14

    Preheat the air fryer to 200°C.

  2. Step 2/14

    Halve the cherry tomatoes and place them in the air fryer basket.

    🍅cherry tomatoes
    🔪chef's knife
    🪵cutting board
    🔥air fryer basket

  3. Step 3/14

    Season the tomatoes with 30 ml extra virgin olive oil, salt, black pepper, sugar, and half the fresh basil.

    🫒extra virgin olive oil
    🧂salt
    ⚫black pepper
    🍬sugar
    🌿fresh basil
    🔥air fryer basket

  4. Step 4/14

    Air-fry the tomatoes for 12 min until softened and caramelized.

    🍅cherry tomatoes
    🔥air fryer basket

  5. Step 5/14

    Add the confited cherry tomatoes, toasted almonds, and Parmigiano Reggiano to the blender.

    🍅cherry tomatoes
    🌰toasted almonds
    🧀Parmigiano Reggiano

  6. Step 6/14

    Blend the mixture while gradually pouring in 50 ml extra virgin olive oil.

    🫒extra virgin olive oil

  7. Step 7/14

    Tear the burrata into pieces and add it to the blender.

    🧀burrata

  8. Step 8/14

    Blend again until the pesto is smooth and creamy.

  9. Step 9/14

    Bring the water to a boil and salt it generously.

    💧water
    🧂salt
    🍲large stockpot

  10. Step 10/14

    Cook the rigatoni until al dente according to its package time.

    🍝rigatoni
    🍲large stockpot

  11. Step 11/14

    Reserve 120 ml pasta water and drain the rigatoni.

    💧water
    🍝rigatoni
    🧺colander
    🍲large stockpot

  12. Step 12/14

    Transfer the pesto to the large frying pan and add the drained rigatoni.

    🍝rigatoni
    🍳large frying pan

  13. Step 13/14

    Toss the pasta with the pesto, adding reserved pasta water as needed.

    💧water
    🍳large frying pan
    🥄wooden spoon

  14. Step 14/14

    Garnish with the remaining fresh basil and serve immediately.

    🌿fresh basil
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Nuts, Dairy, Cheese, Seasonings, Pasta, Grains, Sweeteners

Ingredients

Cherry tomatoes, Toasted almonds, Parmigiano reggiano, Burrata, Olive oil, Salt, Pepper, Rigatoni, Fresh basil leaves, Sugar, Dried aromatic herbs

Notes

Cherry tomatoes (for the confit), Parmigiano reggiano (grated), Olive oil (to taste), Salt (to taste), Pepper (to taste), Sugar (a pinch, for the tomatoes), Dried aromatic herbs (amount not given, sprinkled over the tomatoes)

Allergens

tree nuts, milk, gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

690 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 82g, Fat: 30g, Fiber: 6g, Sugars: 9g, Saturated fat: 11g

Nutritional Information

Minerals

Calcium: 410mg, Iron: 4mg, Potassium: 620mg, Sodium: 610mg

Vitamins

Vitamin A: 140µg, Vitamin C: 22mg, Vitamin E: 3.5mg, Vitamin K: 28µg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, air fryer basket, large stockpot, colander, large frying pan, wooden spoon

Appliances

Air fryer, Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente

Flavors

Sweet, Savory, Tangy, Nutty, Umami, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a little water), freezer : 30 days (Freeze pesto separately when possible,Burrata texture may change after freezing)