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 super simple and delicious Blistered Tomato Pasta.
The blistered cherry (or grape) tomatoes burst with sweet and tangy flavours, the mascarpone adds a creamy element, the jalapeño and chili pepper spread add a delightful kick of heat and the blend of garlic, herbs and citrus elevate 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!
Ingredients
- Pasta
- Cherry/grape tomatoes
- Garlic crushed
- Dried oregano
- Jalapeño
- Olive oil
- Mascarpone
- Basil
- Parmesan cheese
- Lemon
- Chili pepper spread (chilies in oil)
- Salt and pepper
See recipe card for details.
Instructions
Add tomatoes, garlic, oregano, sliced jalapeño to an oven proof dish, season well with salt and drizzle with lots of olive oil. Cook for 20-25 mins at 350°F until the tomatoes have blistered and are softened.
Remove the garlic pieces and use a potato masher to squish the tomatoes.
While the tomatoes are cooking, prepare the pasta. Cook pasta in a large pot of salted water until just before al dente, refer to the package instructions for timing. (The pasta will continue to cook once it is mixed into the sauce.) Reserve one cup of pasta water and drain.
Add mascarpone, basil, Parmesan, lemon zest, lemon juice and chili pepper spread to the tomatoes and mix.
Add some pasta water to make it saucier, if preferred.
Gently stir in pasta into the tomatoes and mix.
Serve with extra Parmesan, black pepper, and fresh basil leaves.
Watch how this Blistered Tomato Pasta recipe was made here.
This recipe was made on our Hestan Duel Fuel range with the help from Hestan Culinary cookware. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Blistered Tomato Pasta
Ingredients
- 500 g large tube or shell pasta
- 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
- Add tomatoes, garlic, oregano, sliced jalapeño to an oven proof dish, season well with salt and drizzle with lots of olive oil. Cook for 20-25 mins at 350°F until the tomatoes have blistered and are softened.
- Remove the garlic pieces and use a potato masher to squish the tomatoes.
- While the tomatoes are cooking, prepare the pasta. Cook pasta in a large pot of salted water until just before al dente, refer to the package instructions for timing. (The pasta will continue to cook once it is mixed into the sauce.) Reserve one cup of pasta water and drain.
- Add mascarpone, basil, Parmesan, lemon zest, lemon juice and chili pepper spread to the tomatoes and mix.
- Add some pasta water to make it saucier, if preferred.
- Gently stir in pasta into the tomatoes and mix.
- Serve with extra Parmesan, black pepper, and fresh basil leaves.
looks like a perfect way to use summer tomatoes!
Hi Shanley,
Thanks so much, it really was!
Have a wonderful day!
Elaine & James