Name: Spaghetti with tomato and mascarpone sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200g pasta of your choice; 1 Tbsp oil; ½ can chopped tomatoes; 1 handful ripe cherry tomatoes; 2 cloves garlic, minced; 1 tsp dried marjoram or oregano; 1 tsp tomato purée; Salt & Black pepper to taste; Few sprigs of fresh basil, leaves chopped; 3 Tbsp mascarpone cheese; To serve: grated parmesan cheese

Spaghetti with tomato and mascarpone sauce

17 Jun 2021

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Italians don’t like their pasta dishes being too complicated. This spaghetti with tomato and mascarpone sauce is 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

200g pasta of your choice
1 Tbsp oil
½ can chopped tomatoes
1 handful ripe cherry tomatoes
2 cloves garlic, minced
1 tsp dried marjoram or oregano
1 tsp tomato purée
Salt & Black pepper to taste
Few sprigs of fresh basil, leaves chopped
3 Tbsp mascarpone cheese
To serve: grated parmesan cheese

Instructions

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.