Creamy Tomato Tortellini
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. Remove the skins with a fork.
- 3Mash gently with a spoon to release their juices.
- 4Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
- 5Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
- 6Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
- 7Stir in the Parmesan until creamy and well combined.
- 8Remove from heat and top with the ball of burrata.
- 9Let it melt slightly, then tear into pieces before serving.
Ingredients
- 6 Roma tomatoes
- 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
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 ball burrata cheese
- basil
- salt
Equipment
large skillet or potforkspoontongs
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