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Rigatoni with Marinated Tomatoes and Burrata
Ingredients
  • 1½ pounds ripe tomatoes, cored and cut into ½-inch pieces
  • 1½ teaspoons table salt, plus salt for cooking pasta
  • ¼ teaspoon pepper
  • ¼ teaspoon sugar
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 pound rigatoni
  • 8 ounces burrata cheese, room temperature
  • ½ cup fresh basil leaves, torn
  • subheading: Before You Begin:
  • The sauce is liquid-y but flavorful; sop up any extra with crusty bread.
Steps
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