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Creamy tomato pasta
- Anna Glover
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
0 reviews
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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
Vegetarian
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Try our recipe for creamy tomato pasta, then try our halloumi pasta orecchiette with tomato-almond pesto, tomato risotto and chicken and tomato mascarpone pasta. Now try more easy cherry tomato recipes.
Creamy tomato pasta recipe
Ingredients
Nutrition
-
600g 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
-
100g mascarpone
-
400g rigatoni
-
25g pecorino, parmesan, or vegetarian alternative
grated, plus extra to serve
-
rocket
to serve
Nutrition: per serving
- kcal593
- fat20.9g
- saturates9.7g
- carbs79.5g
- sugars8.3g
- fibre7.2g
- protein18g
- salt0.2g
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Method
-
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.
Now try more creamy pasta recipes.
Authors
Anna GloverSenior food editor
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