Creamy tomato pasta

Jul 17 2024

Use up a glut of tomatoes by roasting them until saucy, then stir in mascarpone and serve tossed in pasta for an easy weeknight meal

Ingredients

600
g mixed cherry tomatoes
2
tbsp extra-virgin olive oil
bunch of basil
2
tsp fennel seeds , or a pinch of chilli flakes (optional)
6
whole unpeeled garlic cloves
100
g mascarpone
400
g rigatoni
25
g pecorino, parmesan, or vegetarian alternative , grated, plus extra to serve
rocket , to serve

Step 1
Heat the oven to 200C/180C fan/gas 6. Tip the tomatoes into a baking dish where they fit fairly snugly. Add the oil, seasoning, half the basil as whole stems, the fennel seeds or chilli flakes, if using, and the whole garlic cloves. Roast for 25-30 mins or until the tomatoes are very soft and the dish looks saucy. Remove and discard the basil stalks. Squeeze the garlic cloves from their skins and mash with a fork into the tomatoes.
Step 2
Cook the pasta according to pack instructions and drain, keeping a cup of the cooking water. Stir the mascarpone through the tomatoes to get a creamy sauce. Season, then add the pasta, a splash of the cooking water and the parmesan. Tear the remaining basil and add, then stir everything well until coated. Serve with rocket alongside.