Flavors By Frangipane

1: Bring a large pot of salted water to a boil and cook the shells until al dente. Drain, reserving some pasta water.

2: Heat olive oil in a medium pan over medium heat. Add cherry tomatoes, cover, and roast until they soften. Gently smush them with a fork to release their juices.

3: Add minced garlic and tomato paste to the pan, cooking until fragrant.

4: Pour in heavy cream and add Parmesan cheese. Blend the ingredients and adjust salt and pepper to taste.

5: Let the sauce thicken slightly, then add the cooked shells. Adjust the consistency with pasta water if a creamier sauce is desired.

6: Top the pasta with fresh burrata and basil leaves. Season with additional salt and pepper.