This quick and easy cheesy tortellini Pomodoro recipe is made with fresh tomatoes and basil with chunks of creamy, oozy burrata cheese nestled in.
Course Main Course
Cuisine Italian
Keyword tortellini
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4¾ cup servings
Calories 549kcal
Ingredients
1poundmedium size tomatoes, such as campari or cocktail tomatoes
6plump garlic cloves
8.8 ouncesDeLallo 3-Cheese Tortellini
1 ½tablespoonskosher salt
6tablespoonsDeLallo Limited Reserve Extra Virgin Olive Oil
15fresh basil leaves
8ounces burrata cheese
ground Parmesan cheese
freshly ground black pepper
Instructions
Cut the tomatoes into quarters and give the garlic cloves a smash with the side of a chef's knife, then set aside. Cook the tortellini in boiling water seasoned with 1 tablespoon kosher salt until halfway done, about 5 minutes. *NOTE: You'll be reserving the pasta water to add to the sauce later.
As soon as you start the water for boiling the pasta, begin making the sauce. Drizzle 3 tablespoons of the olive oil in a large sauté pan and add 3 smashed garlic cloves. Set to medium high heat, and tilt the pan as the oil warms so the garlic is immersed in the oil to flavor as it cooks and becomes fragrant and begins to color. Add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes with a wooden spoon. Pluck out the garlic cloves and discard then continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.
Before the pasta is done cooking, heat the remaining olive oil and the rest of the garlic in another large sauté pan over medium-high heat. Cook the garlic until lightly browned, then pick it out and discard. Use a long-handled strainer to transfer the tortellini to the oil, being careful of splatters when drops of water hit the oil. Carefully ladle ½ - ¾ cup of the reserved pasta water ¼ cup at a time into the tortellini and garlic-infused oil to continue cooking until the tortellini is tender and the water and oil are absorbed. Pour out any extra water before adding the sauce to the tortellini. Gently toss and sprinkle with more fresh basil and nestle torn pieces of burrata into the noodles. Give it a final drizzle of olive oil and sprinkle with ground Parmesan cheese and a few pinches of freshly ground black pepper.