Creamy Gemelli Pasta with Tomatoes and Mascarpone
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 -6 servings
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Calories
792 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Creamy Gemelli Pasta with Tomatoes and Mascarpone
Description
The Creamy Gemelli Pasta with Tomatoes and Mascarpone features a sauce built from blistered cherry tomatoes cooked with garlic and shallots in olive oil, then blended with mascarpone and Parmigiano cheeses for a luscious, silky finish. This sauce envelops perfectly cooked gemelli pasta, with its twisted shape allowing the creamy sauce to cling in every curve, enhancing each bite. Fresh basil leaves bring a mild aromatic freshness to balance the richness.
The combination of ingredients results in a velvety pasta that melds the natural sweetness and slight acidity of roasted tomatoes with the creamy, mild tang of mascarpone. Cooking the pasta al dente ensures a pleasant firm texture that contrasts with the softness of the sauce. Topped with additional Parmigiano and black pepper, the dish offers depth without overwhelming the palate.
Serve this pasta as a main course alongside a simple green salad or crusty bread. The recipe highlights straightforward ingredients and a gentle cooking approach, focusing on careful timing and layering of flavors to achieve a smooth, balanced result.
Ingredients
- 1 lb gemelli pasta or other short pasta
- 1 pint cherry tomato
- 3 cloves garlic minced
- 1 shallot minced
- 2 tablespoons olive oil
- 8 ounces mascarpone cheese
- ¼ cup Parmigiano Cheese more for serving, or parmesan cheese
- 5 leaves basil fresh
- salt to taste
- black pepper to taste
Instructions
- Heat a large sauce pan or large skillet to medium heat. Add olive oil, garlic, and shallots. Let them get fragrant for 15-30 seconds in the oil Add the cherry tomatoes. Let cook at medium high heat until tomatoes are roasted and blistered.
- When the tomatoes are done cooking turn heat to low and add mascarpone cheese. Stir until cheese is melted. Add parmigiano cheese and stir until smooth and combined.
- Cook your pasta in a large pot of salted water. Boil pasta until al dente package directions. Reserve 1 cup of pasta water before draining.
- Lastly, drain pasta and add to the prepared sauce. Add reserved pasta water and toss to combine. Stir in basil leaves. Let sauce coat pasta. Top with extra parmigiano cheese and fresh ground black pepper. Serve and enjoy!
Notes
- Cook pasta just until al dente to maintain a slight bite that complements the creamy sauce.
- Blistering the cherry tomatoes enhances their natural sweetness and adds texture to the sauce.
- Fresh basil leaves should be stirred in at the end to preserve their delicate flavor and aroma.
- Use freshly grated Parmigiano for the best melting quality and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 93g | 31% |
| Protein | 22g | 44% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 61mg | 20% |
| Sodium | 152mg | 6% |
| Potassium | 548mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 28mg | 31% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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