Description
This Burst Tomato Mascarpone Pasta is a deliciously creamy and comforting dish that combines roasted or stovetop-cooked cherry tomatoes with rich mascarpone cheese and fresh herbs. The roasting intensifies the natural sweetness of the tomatoes, while the mascarpone creates a smooth, luscious sauce that perfectly coats the pasta. Garnished with fresh basil and Parmesan, this versatile recipe is simple to prepare and ideal for a cozy meal any day of the week.
Ingredients
Tomato Base
- 14 oz (400g) Cherry tomatoes
- 2-3 Garlic cloves (optional)
- 2-3 tablespoons Olive oil
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon Chili flakes (optional)
- 1 teaspoon Oregano
Sauce and Pasta
- 1 cup Mascarpone cheese
- 9 oz Pasta of your choice
- Fresh Basil (for garnish and mixing)
- Parmesan cheese (grated, for mixing and garnish)
Instructions
- Roast the tomatoes: Preheat your oven to 375°F (190°C). In an ovenproof dish, combine the cherry tomatoes, garlic, olive oil, oregano, salt, and pepper. Roast for 25-35 minutes until the tomatoes are soft and lightly blistered.
- Mash halfway through roasting: After about 10 minutes in the oven, carefully open it and stir the tomatoes gently with a wooden spoon, mashing them slightly to release their juices and intensify the flavor as they continue roasting.
- Cook the pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup (120ml) of the pasta cooking water, then drain the pasta.
- Prepare stovetop tomato sauce (alternative method): Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 5-6 minutes. Add halved cherry tomatoes, minced garlic, oregano, salt, and pepper, cooking for 10-12 minutes while stirring frequently until the tomatoes soften and break down into a chunky sauce.
- Make the mascarpone sauce: Once your tomatoes are cooked (either roasted or stovetop), add chili flakes if using, mascarpone cheese, and a splash of the reserved pasta water directly to the pan or roasting dish. Stir until the mascarpone melts completely and the sauce becomes smooth and creamy. Add torn fresh basil and adjust seasoning to taste. For a silkier texture, optionally blend the sauce with a hand blender.
- Combine pasta and sauce: Toss the drained pasta gently in the sauce to coat evenly. Mix in grated Parmesan and additional pasta water if needed to achieve your desired sauce consistency.
- Serve: Plate the pasta and garnish with extra Parmesan and fresh basil leaves. Serve warm and enjoy your creamy, flavorful meal.
Notes
- You can choose to roast the tomatoes in the oven or cook them stovetop depending on your preference and time.
- Chili flakes are optional but add a pleasant mild heat to the dish.
- Reserve pasta water to help loosen the sauce and ensure it clings perfectly to the pasta.
- Using a hand blender to blend the sauce results in a smoother, silkier texture but is not mandatory.
- Any type of pasta works well; spaghetti, penne, or fusilli are great choices.
- Fresh basil and Parmesan add an aromatic and umami finish—don't skip these garnishes!
