How to Make CHERRY TOMATO PASTA Like an Italian

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring 5 litres of water to the boil in a large pot.
2. Halve the cherry tomatoes. Heat 4–5 tablespoons of extra virgin olive oil in a pan over medium heat, add the tomatoes and let them simmer.
3. Crush the garlic into the pan and stir it through with a spatula or wooden spoon.
4. Once the pasta water boils, add a tablespoon of rock salt, stir, then add the pasta and cook according to the packet, aiming for al dente.
5. Press the tomatoes gently until they release more juice, and cook until the skins wrinkle and a smooth sauce forms. Season with salt and pepper.
6. Ladle out a cup of pasta water and stir half of it into the sauce, adding more as needed.
7. Tear or leave whole a generous amount of fresh basil and stir it into the sauce.
8. Drain the pasta, add it to the pan and toss well. Set aside another cup of pasta water.
9. Stir in the mascarpone and let it melt, adding pasta water as needed.
10. Add a generous handful of pecorino and mix until creamy, adding small amounts of pasta water if needed.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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