Tomato, Mascarpone and spinach pasta
This tomato, Mascarpone and spinach pasta is ready within 15 minutes if you use tinned tomatoes, like I did. I But f you want a fresher taste just roast in the oven 300g cherry or small vine tomatoes with the oil, garlic, oregano and salt and pepper for 20 minutes, then transfer to a pan (with the cooking juice), then add the spinach, cover and rest for 5 minutes. Then stir in the cooked pasta. This version will be ready within half an hour! Serve the pasta with a crispy salad.
Ingredients
Method
- Heat the oil in a pan. Add the garlic and oregano, stir for a minute then add the tinned cherry tomatoes. Rinse the tin out with a glass of water, add this liquid to the pan too. Season with salt and pepper and gently simmer for 10 minutes. Add the spinach and cook for another 2 minutes, before folding in the mascarpone.
- Meanwhile bring a pan of lightly salted water to the boil, add the pasta and cook it for 10-12 minutes, until Al Dente. (Follow the packaging instructions!) Drain the pasta and add to the pasta sauce, which should be ready at the same time.
- Stir through and serve warm with some grated Parmesan and freshly ground pepper.