Easy Blistered Tomato Pasta with Mascarpone and Basil
The blistered cherry 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!
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.
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