Creamy Tomato Pasta
This delightful dish combines fresh tomatoes with creamy mascarpone, creating a comforting and satisfying pasta that's perfect for any occasion.
Ingredients
- 3-4 cups cooked pasta (1 ¾ - 2 cups dried)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 small shallot, finely chopped
- 16-18 grape tomatoes, halved
- 3 tablespoons tomato puree (passata/conserva)
- 2 tablespoons water
- 1/2 teaspoon oregano
- 5-6 leaves fresh basil, chopped
- 1/4 teaspoon salt, or to taste
- 1-2 dashes pepper or hot pepper flakes
- 1/2 cup mascarpone
- 1/4-1/3 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, reserving 1/4 cup of pasta water before draining.
- In a large pan, heat olive oil over medium heat. Add finely chopped shallot and minced garlic, sautéing until aromatic.
- Add halved grape tomatoes to the pan and cook for 3-4 minutes until slightly blistered.
- Stir in tomato puree, water, oregano, and chopped basil. Season with salt and pepper, and let it simmer for 5-7 minutes.
- Lower the heat and stir in mascarpone until fully incorporated, creating a creamy sauce.
- Add the cooked pasta and a splash of reserved pasta water, tossing to combine over medium-high heat for about a minute.
- Serve immediately, garnished with freshly grated Parmesan cheese and additional basil if desired.
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Notes
This dish pairs well with a simple side salad or garlic bread!