Sungold Tomato Pasta with Roasted Garlic & Burrata

This Sungold Tomato Pasta is a cheesy, summery dream featuring blistered golden tomatoes, rich roasted garlic, and a creamy finish of mozzarella and Parm. The sweetness of Sungold tomatoes pairs beautifully with the umami depth of roasted garlic, all brought together with a luscious heavy cream sauce. Finished with fresh basil and loads of cheese, it’s the perfect cozy-meets-bright dish—ideal for warm weather or whenever you need a boost of sunshine on your plate.

Author: These Carbs Don't Count

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 3 bowls

Calories: 532 kcal per serving

Ingredients

1 head - garlic
2 tablespoons - olive oil
1 - Banza cavatappi pasta
1 cup - pasta water
3 tablespoons - unsalted butter
1 pt - sungold tomatoes
1 cup - heavy cream
salt
black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ cup - grated parmesan cheese
½ cup - shredded mozzarella cheese
1 handful - fresh basil leaves

Instructions

Preheat oven to 375°F. Cut the top off a head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 1 hour. Let cool slightly and squeeze out the cloves.
Meanwhile, cook pasta according to box instructions. Reserve 1 cup of pasta water, then drain.
In a skillet over medium heat, melt butter with 1 tbsp olive oil. Add Sungold tomatoes and sprinkle with salt. Cook for 5–10 minutes until blistered and tender.
Use a spoon to gently smash some tomatoes, leaving a few whole.
Add heavy cream and stir. Squeeze in the roasted garlic and whisk until smooth.
Season with salt, pepper, garlic powder, and onion powder. Bring to a simmer.
Add cooked pasta, a splash of reserved pasta water, Parmesan, and fresh basil. Mix to combine and let simmer for a few more minutes.
Stir in mozzarella cheese until melted and creamy. Serve topped with more Parmesan and basil.

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