Serves 1
Directions
- 1Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
- 2Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister.
- 3Remove the skins with a fork.
- 4Mash gently with a spoon to release their juices.
- 5Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
- 6Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
- 7Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
- 8Stir in the Parmesan until creamy and well combined.
- 9Remove from heat and top with the ball of burrata.
- 10Let it melt slightly, then tear into pieces before serving.
- 11Serve with fresh basil.
Ingredients
- 6 Roma tomatoes, halved
- 2 Tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 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
- 0.5 cup grated Parmesan cheese
- 1 ball burrata cheese
- Basil
- Salt
Equipment
large skillet or potlidforkspoontongs
Tips
- If the pasta is too saucy, you can let it sit for longer, as the pasta will absorb the water.
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