A quick, creamy pasta built around sweet blistered tomatoes, tomato purée and plenty of mascarpone. Toasted pine nuts give it some texture, while roasted vine tomatoes on top keep the finished dish tasting fresh rather than just rich and creamy.
Serves: 2
Prep: 5 minutes
Cook: 20 minutes
Ingredients
350g pasta
250g cherry tomatoes
3 tbsp tomato purée
250g mascarpone
2 vines of cherry tomatoes
1 clove garlic
50g pine nuts
Method
1. Roast the vine tomatoes
Heat the oven to 200c and place the vine tomatoes onto a baking tray.
Drizzle with a little olive oil and roast until softened and lightly blistered.
2. Cook the pasta
Bring a large pan of well-salted water to the boil.
Add the pasta and cook for 2 minutes less than the minimum packet instructions.
3. Toast the pine nuts
While the pasta cooks, place a dry frying pan over medium heat.
Add the pine nuts and toast until lightly golden, then remove from the pan and set aside.
4. Start the sauce
Add a small drizzle of olive oil to the same pan.
Halve the cherry tomatoes, add them to the pan with a little salt and cook until softened and blistered.
Gently press them as they cook to release some of their juices.
Peel and finely grate or chop the garlic, then add it to the pan and cook for around 30 seconds.
Add the tomato purée and cook for another 1–2 minutes.
5. Add the mascarpone
Turn the heat down to medium-low and add the mascarpone.
Stir until completely melted into the tomatoes and the sauce is smooth and evenly coloured.
6. Finish the pasta
Before draining, scoop out a mugful of pasta water.
Drain the pasta and add it straight to the sauce while still slightly undercooked.
Add a splash of the reserved pasta water and cook over medium-low heat for another 1–2 minutes, stirring regularly, until the pasta is cooked through and the sauce is silky and clings to it.
Add a little more pasta water if it needs loosening.
7. Serve
Divide the pasta between two bowls.
Scatter over the toasted pine nuts, then sit a vine of roasted tomatoes on top of each portion.
Finish with plenty of freshly cracked black pepper.
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.