Pasta with quick cherry tomato confit (cooked in an air fryer). This is one of those many simple cherry tomato recipes, that wins you over at the first bite and that absolutely must be in our collection of quick summer pastas. We spoke a few days ago about the quick cherry tomato confit cream and I already told you it is perfect on pizza, focaccia, bread and bruschetta, but I assure you that with pasta it is even better, especially when enriched with plenty of burrata.
This creamy pasta with cherry tomato cream drove my whole family crazy it was so good and now I want to share the recipe with you! Ready to make it together? Let’s go to the kitchen, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients to make Pasta with cherry tomato confit cream
- 14 oz pasta
- 14 oz burrata (or stracciatella)
- cherry tomato cream (confit)
- 18 oz datterini cherry tomatoes (or cherry)
- to taste salt
- to taste extra virgin olive oil
- 1 pinch oregano
- 1 pinch garlic powder
- 1 pinch sugar
Tools
- Air Fryers
- Blender
- Pot
Preparation of pasta with cherry tomato cream
Start by preparing the cherry tomato confit: rinse them and cut them in half, then arrange them neatly on the rack of the air fryer (mine is 6 liters).
Season with a little salt and a pinch of sugar, taste and evaluate the flavor — they should have a slightly sweet salad-like taste. Add a sprinkle of oregano, a little garlic powder or minced garlic, and give 3–4 quick sprays of oil.
Cook at 356°F for about 20–25 minutes, checking occasionally.
With medium-sized cherry tomatoes these times should be ideal; in any case adjust according to size. Meanwhile, put the water on to boil for the pasta.When the tomatoes have reduced to about 1/3 of their original volume, remaining soft and slightly “golden” on the surface, they will be ready. Let them cool slightly and blend them until you obtain a smooth cream. Enrich with oil and fresh basil.
With the cream ready, cook the pasta and drain it al dente. Collect the cherry tomato cream in a shallow bowl or baking dish, thin it with a little of the pasta cooking water and mix. Dress the pasta with the cream, plate and distribute the burrata (or the stracciatella) directly over the pasta, together with some cherry tomatoes set aside. Garnish with fresh basil.
Storage notes and tips
With the amount of cream indicated you could dress about 400 kg of pasta, so if you had leftovers you could store it in the fridge for two days, well sealed in an airtight container.
Alternatively you can portion it and freeze it, to use as needed and consume it within a few months.
Leftover pasta (better if there are no leftovers) should go in the fridge and to reheat it simply toss it in a non-stick pan.
Follow me on social media to stay updated on new recipes: Pinterest; Twitter; YouTube; TikTok.
From here you can return to the HOME and discover new recipes.
