Creamy Tomato Pasta (with Mascarpone)
243kcal
Ingredients
- 8 medium tomatoes
- 2 garlic cloves
- 2 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 1 heaped tablespoon mascarpone
- 40 ml milk
- 1 teaspoon dried basil or 4-6 fresh basil leaves
- 300 g pasta
Method
- Preheat the oven to 220C | 450F
- Halve the tomatoes and add them to a roasting tray along with the two garlic cloves. Drizzle over the olive oil, salt, and pepper and toss to coat.8 medium tomatoes, 2 garlic cloves, 2 tablespoon extra virgin olive oil, Salt and pepper to taste
- Roast the tomatoes and garlic for 20 - 30 minutes until the tomatoes are turning golden at the edges.
- Add the basil and blend the tomatoes and garlic until smooth.1 teaspoon dried basil
- Stir the mascarpone and milk into the tomatoes, allowing the heat of the tomatoes to melt the mascarpone into the sauce.1 heaped tablespoon mascarpone, 40 ml milk
- Taste and adjust the salt and pepper accordingly (adding a touch more salt helps to balance the acidity of the tomatoes!).
- Cook your pasta according to the package instructions and drain, reserving some of the starchy pasta water.300 g pasta
- Pour the sauce over the pasta on a low heat and add 1-2 tablespoon of water for a glossy finish. Stir to coat the pasta and serve immediately!
Nutrition
Serving1gCalories243kcalCarbohydrates34gProtein7gFat9gSaturated Fat2gPolyunsaturated Fat7gCholesterol5mgSodium93mgFiber4gSugar8g
Notes
Store leftovers in an airtight container for up to 3 days. You can freeze the sauce (without the pasta) for up to 3 months. Defrost fully before reheating.