From DN Recipes by David Nagy · Food & Beverage

Creamy Tomato Pasta

Published

 
Creamy Tomato pasta
Ingredients
  • 6-8 Roma tomatoes, halved
  • 3 tbsp EVOO
  • 3 cloves garlic, finely chopped
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp black pepper
  • 2 cups chicken broth
  • 1 lb cheese tortellini (fresh or refrigerated)
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 ball burrata or fresh mozzarella cheese
  • Chopped fresh basil for serving
  • Salt to taste
Directions
  1. Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down, add garlic.
  2. Cover and cook for 7–8 minutes, until the tomatoes soften and start to blister.
  3. Remove the skins with tongs or a fork. Mash gently with a spoon to release their juices. Sprinkle with oregano, basil, black pepper, and a good pinch of salt.
  4. Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
  5. Cook the tortellini according to package directions, stirring occasionally.
  6. Stir in the parmesan until creamy and well combined.
  7. Stir in the cooked tortellini.
  8. Remove from heat and top with burrata/mozzarella. Let it melt slightly, then blend lightly before serving.
  9. Sprinkle with fresh chopped basil.
  10. If too saucy let it sit for a few minutes--pasta will absorb the water.