Tomato & Mascarpone Pasta

Serves: 2
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients

• 350g pasta

• 250g cherry tomatoes

• 3 tbsp tomato purée

• 250g mascarpone

• 2 vines of cherry tomatoes

• 1 clove garlic

• Olive oil

• Pine nuts

• Salt

• Black pepper

Method

1. Preheat the oven and place the vine tomatoes onto a tray with a drizzle of olive oil. Roast until softened and lightly blistered.

2. Bring a large pan of salted water to the boil. Add the pasta and cook for 2 minutes less than the minimum packet instructions.

3. Meanwhile, toast the pine nuts in a dry frying pan over a medium heat. Once they begin to turn lightly golden, remove from the pan and set aside.

4. Add a small drizzle of olive oil to the same pan and add the cherry tomatoes. Season with a little salt and cook until softened and blistered, gently pressing them to release their juices.

5. Add the finely chopped or grated garlic and cook for around 30 seconds before adding the tomato purée.

6. Cook the tomato purée for 1–2 minutes.

7. Reduce the heat to medium-low and add the mascarpone. Stir regularly until fully incorporated and the sauce is smooth and evenly coloured.

8. Before draining the pasta, reserve a mugful of the water.

9. Once drained, transfer the pasta directly into the sauce while still slightly undercooked. Add a splash of the reserved pasta water and return the pan to a low-medium heat.

10. Cook the pasta in the sauce for a further 1–2 minutes on medium-low, stirring regularly, until the pasta is cooked through and the sauce is silky and coats the pasta. Add a little more pasta water if needed.

11. Divide between two bowls, sprinkle over the toasted pine nuts and top each portion with a vine of roasted tomatoes.

12. Add freshly cracked black pepper before serving.

Extras

For a fresher touch, add some torn fresh basil just before serving.

For a little heat, add a pinch of chilli flakes to the sauce or sprinkle them over the finished dish.