🍝 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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