🍝 Creamy Garlic Pasta with Roasted Tomatoes & Burrata
This pasta isn’t neat — it’s messy, creamy, and ridiculously good. Roasted cherry tomatoes burst into a garlic cream sauce, staining the noodles with their juices, while torn burrata melts right into the heat. It’s rustic, rich, and made to be devoured straight from the bowl.
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📝 Ingredients: • 250g pasta (fettuccine, linguine or tagliatelle) • 2 cups cherry tomatoes • 3 tbsp olive oil • 3 garlic cloves, thinly sliced • ½ cup heavy cream • 1 ball of burrata • Salt & black pepper • Fresh basil for topping • Optional: red chili flakes
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🔥 Instructions: 1. Roast tomatoes: Toss tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 min until blistered and juicy. 2. Cook pasta until al dente. Reserve ½ cup of the pasta water. 3. In a pan, sauté garlic in olive oil until fragrant (not browned). Add roasted tomatoes and their juices. 4. Pour in cream, stir, and simmer 2–3 min. Add pasta + a splash of reserved water. Toss until creamy and coated. 5. Tear burrata on top. Let it melt into the sauce. Garnish with basil, black pepper, and chili flakes.
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