This time of year, we always have an abundance of tomatoes from our garden and one of our favourite ways to enjoy them is to whip up a big pot of this delicious and Easy Blistered Tomato Pasta with Mascarpone and Basil!
The blistered cherry (or grape) tomatoes burst with sweet and tangy flavours, the mascarpone adds a creamy element, the jalapeño and chili pepper spread adds a delightful kick of heat, and the blend of garlic, herbs and citrus elevates the dish with vibrancy and freshness. Last, and definitely not least, is the grated Parmesan cheese that enriches the sauce with a salty and umami depth, enhancing the overall savoury profile. So delish!
Jump to:
Why We Love This Recipe
- Seasonal & fresh - Perfect for making the most of summer tomatoes.
- Easy weeknight meal - Simple ingredients and minimal prep.
- Creamy & tangy balance - Mascarpone softens the acidity of the tomatoes.
- Customizable heat - Adjust spice level to suit your taste. You can also serve extra red pepper flakes on the side.
- Family-friendly - Everyone loves a big bowl of pasta!
Ingredients
- Pasta
- Cherry/grape tomatoes
- Garlic crushed
- Dried oregano
- Jalapeño
- Extra virgin olive oil
- Mascarpone cheese
- Basil
- Parmesan cheese
- Lemon
- Chili pepper spread (chilies in oil)
- Salt and pepper
See the recipe card below for exact quantities.
Instructions
Roast the tomatoes: Preheat oven to 350°F. Add tomatoes, garlic, oregano, and sliced jalapeño to a 3.5-quart sauté pan, a large skillet, or an ovenproof dish. Season with salt and drizzle generously with olive oil. Roast for 20-25 minutes until the tomatoes are blistered and softened.
Mash: Remove garlic pieces and gently mash the tomatoes with a potato masher (or the back of a wooden spoon) to release their juices.
Cook the pasta: While the tomatoes roast, cook pasta in a large pot of salted boiling water until just before al dente – check the package directions. (The pasta will continue to cook once it is mixed into the sauce.) Reserve 1 cup of the starchy pasta water, then drain.
Make the sauce: Stir the mascarpone, basil, Parmesan, lemon zest, lemon juice, and chili pepper spread into the blistered tomatoes. Add a splash of pasta water if you prefer a looser sauce.
Combine: Add the cooked pasta to the tomato sauce and gently stir to coat.
Serve: Top with extra Parmesan, basil, and cracked black pepper.
Tips
- Best tomatoes: Cherry or grape tomatoes work perfectly because they are naturally sweet and blister beautifully. If using larger tomatoes, cut them into quarters.
- Pasta shape: Choose pasta with ridges and/or hollows (like rigatoni, shells, or paccheri) so the sauce clings to every bite.
- Heat level: Adjust the chili pepper spread to your taste. For mild heat, reduce to ½ teaspoon; for extra spice, add more jalapeño.
Substitutions
- Mascarpone → substitute with ricotta or cream cheese for a tangier finish.
- Parmesan → swap for Pecorino Romano for a sharper, saltier bite.
- Fresh basil → replace with parsley or arugula for a different fresh herb note.
- Gluten-free option → use your favourite gluten-free pasta.
Serving Suggestions
- Pair with a simple green salad and crusty garlic bread, perfect for simple weeknight dinners.
- Serve as a main dish or alongside grilled chicken, shrimp, or salmon.
- Enjoy warm, or at room temperature, for a light lunch.
FAQ
A: That a great question, this is what we recommend:
Storing Leftovers
Refrigerator: Transfer cooled pasta into an airtight container and refrigerate for up to 3 days.
Freezer: This pasta does not freeze well because mascarpone and Parmesan can separate once thawed. It's best enjoyed fresh or within a few days.
Reheating
Stovetop (best method): Add pasta to a skillet with a splash of water, broth, or a drizzle of olive oil. Heat over medium until warmed through, stirring gently so the sauce loosens and coats the pasta again.
Microwave (quick option): Place a portion in a microwave-safe dish. Add a teaspoon of water or broth, cover loosely, and heat in 30-45 second intervals, stirring between each, until hot.
Pro Tip: Add a sprinkle of fresh Parmesan and basil after reheating to revive the flavours.
Other easy pasta recipes to try:
- Spicy Garlic Shrimp Pasta
- Pan Fried Gnocchi with Pesto (I know, I know it is not a pasta dish 😉
- Cherry Tomato-Lemon Spaghetti
- Orecchiette with Heirloom Tomatoes and Mozzarella
📖 Recipe
Easy Blistered Tomato Pasta with Mascarpone and Basil
Ingredients
- 500 g large tube or shell pasta rigatoni, paccheri, or conchiglie work well
- 700 g cherry grape tomatoes
- 4 cloves garlic crushed left whole
- 3 teaspoon dried oregano
- 1 jalapeño thinly sliced
- 1 cup olive oil
- ½ cup mascarpone
- ½ cup fresh basil whole leaves, or chiffonade, plus more for garnish
- ¼ cup grated Parmesan cheese
- Zest of one lemon
- 1 tablespoon lemon juice
- 1 to 2 teaspoons chili pepper spread chilies in oil, to taste
- Salt and pepper to taste
Instructions
- Roast the tomatoes: Preheat oven to 350°F. Add tomatoes, garlic, oregano, and sliced jalapeño to a 3.5-quart sauté pan, a large skillet, or an ovenproof dish. Season with salt and drizzle generously with olive oil. Roast for 20-25 minutes until the tomatoes are blistered and softened.
- Mash: Remove garlic pieces and gently mash the tomatoes with a potato masher (or the back of a wooden spoon) to release their juices.
- Cook the pasta: While the tomatoes roast, cook pasta in a large pot of salted boiling water until just before al dente (check package directions). Reserve 1 cup of the starchy pasta water, then drain.
- Make the sauce: Stir the mascarpone, basil, Parmesan, lemon zest, lemon juice, and chili pepper spread into the blistered tomatoes. Add a splash of pasta water if you prefer a looser sauce.
- Serve: Top with extra Parmesan, basil, and cracked black pepper.
- 💬Tried this recipe? We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
looks like a perfect way to use summer tomatoes!
Hi Shanley,
Thanks so much, it really was!
Have a wonderful day!
Elaine & James