Cherry Tomato Pasta
A delightful weeknight dish featuring fresh cherry tomatoes, creamy mascarpone, aromatic garlic, and fragrant basil, perfect for a quick yet impressive meal.
Ingredients
Main Ingredients
- 250 grams Organic Cherry Tomatoes Use fresh, ripe organic tomatoes for the best flavor.
- 1 clove per person Garlic Crushed garlic will enhance the aroma.
- 1 bunch Fresh Basil Adds freshness to the dish.
- 250 grams Mascarpone Cheese Provides a creamy texture.
- 4-5 tablespoons Extra Virgin Olive Oil (EVOO) Use high-quality olive oil for the best flavor.
- 1 handful Pecorino Cheese For garnishing.
- 250 grams Short Dry Pasta Casarecce or penne recommended.
- 1 tablespoon Rock Salt Seasoning for boiling pasta.
Instructions
Preparation
- Begin by bringing 5 liters of water to a boil in a large pot.
- While the water is boiling, cut the cherry tomatoes in half.
- Heat a medium-sized pan on medium heat and add 4-5 tablespoons of extra virgin olive oil.
- Crush the garlic cloves and add them to the pan with the tomatoes, mixing with a spatula.
Cooking
- Once the pot is boiling, sprinkle in the rock salt and add the short dry pasta. Cook according to package instructions (typically 8-12 minutes).
- As the tomatoes soften, press down gently to release their juices and season with salt and pepper.
- When the pasta is nearly done, reserve some pasta water and combine it with the tomato sauce in the pan. Toss in fresh basil leaves.
- Drain the pasta thoroughly and mix it into the sauce. Stir in the mascarpone cheese until it melts.
- Sprinkle in pecorino cheese and stir while adjusting the sauce with more pasta water if necessary.
Serving
- Serve the cherry tomato pasta hot, garnished with fresh basil and a drizzle of extra virgin olive oil.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stove with a splash of water or olive oil. To make it vegan, substitute mascarpone with cashew cream and omit pecorino.