Spaghetti with tomato and mascarpone sauce
Italians don’t like their pasta dishes being too complicated. Thisspaghetti with tomato and mascarpone sauceis a perfect example – simple yet super delicious and really easy to make. I made it with gluten-free spaghetti but you can use any kind of pasta really. Serve it with a crispy salad for a satisfying vegetarian meal.
Ingredients
Method
- Cook the pasta in a large pan of lightly salted boiling water, for 10 to 12 minutes.
- While the pasta is cooking, heat a dash of oil in a large frying pan and add the garlic. Stir for a few seconds until it is lightly golden but not burnt. Add the fresh tomatoes, oregano, tomato purée and the tinned tomatoes.
- Cook over a medium heat for 5-8 minutes, adding a ladleful of the pasta water when the sauce gets sticky. You should get a thick sauce.
- Add the basil leaves and the mascarpone, turn off the heat, then stir until you get a creamy, glossy sauce.
- The pasta should be ready by now, so drain it then tip into the sauce. Toss all together so that the pasta is well coated with the sauce.
- Serve with grated Parmesan and freshly ground pepper.