Creamy Tomato Mascarpone Pasta | Easy & Delicious Weeknight Dinner

By The Cooking Foodie · 25 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). In an ovenproof dish, toss the cherry tomatoes with the garlic, olive oil, oregano, salt and pepper.
2. Roast for 25-35 minutes, depending on tomato size, until the tomatoes are soft and lightly blistered.
3. About 10 minutes into roasting, stir and gently mash the tomatoes with a wooden spoon.
4. While the tomatoes roast, boil the pasta in well-salted water until al dente. Reserve ½ cup (120 ml) of the pasta water before draining.
5. Once the tomatoes are cooked, stir in the chili flakes (if using), the mascarpone and a splash of the reserved pasta water until the sauce is smooth and creamy. Tear in the basil and adjust the seasoning.
6. Add the drained pasta to the sauce and toss to coat, stirring in grated Parmesan and more pasta water as needed for the desired consistency.
7. Serve warm, topped with extra Parmesan and basil.

Summarized from The Cooking Foodie's video. Watch it for the details.

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GarlicCheeseTomatoParmesan cheesePastaCherry tomatoMascarpone cheese