Creamy Tomato Pasta
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
3 servings
-
Calories
379 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy Tomato Pasta
Description
The preparation begins by cooking pasta until just beyond al dente, while a sauce is made by gently sautéing shallot, garlic, and halved grape tomatoes with tomato puree and seasonings including oregano, basil, salt, and pepper. The mixture simmers until the tomatoes soften and the sauce thickens slightly. Mascarpone cheese is stirred in, melting into the sauce to create a creamy texture that coats the pasta evenly. Adding reserved pasta water helps marry the sauce to the noodles and achieve the ideal consistency.
This pasta delivers a balance of fresh tomato brightness and the richness of mascarpone, with soft textures from both the tender pasta and the cooked-down tomatoes. It pairs easily with grated Parmesan cheese for added savory flavor. The dish is best served immediately to preserve the creamy consistency.
Leftovers should be refrigerated in airtight containers due to the dairy content and can keep 3-4 days. Reheating gently in a frying pan with a splash of milk can restore the creamy consistency without drying the sauce. This recipe tends to taste better the next day as flavors meld.
Ingredients
- 3-4 cups pasta cooked, from 1¾-2 cups dried
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 small shallot finely chopped
- 16-18 grape tomatoes halved
- 3 tablespoons tomato puree passata/conserva
- 2 tablespoons water
- ½ teaspoon oregano
- 5-6 fresh basil leaves chopped
- ¼ teaspoon salt or to taste
- 1-2 dashes pepper or hot pepper flakes
- ½ cup mascarpone
EXTRAS
- ¼-⅓ cup pasta water
Instructions
- Start by heating the water to boiling and then add the salt and pasta.
- While the pasta is cooking, in a large pan add the olive oil, chopped shallot, minced garlic, sliced grape tomatoes, tomato puree, water, oregano, basil, salt and pepper, mix to combine. Cook on medium / low heat until tomatoes are tender and the sauce has thickened.
- Then add the mascarpone and simmer, stirring to combine until creamy. Add the al dente pasta, add the pasta water, tossing and cooking on medium high heat for about one minute. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
Notes
- Store leftover pasta in an airtight container in the fridge and consume within 3-4 days due to the dairy content.
- Reheat gently in a pan with a little milk to restore creaminess without drying the sauce.
- The dish tastes improved after resting, as the flavors blend overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 28mg | 9% |
| Sodium | 172mg | 7% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
