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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. Cook the pasta in a large pan of lightly salted boiling water, for 10 to 12 minutes. 
  2. 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.
  3. 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.
  4. Add the basil leaves and the mascarpone, turn off the heat, then stir until you get a creamy, glossy sauce.
  5. 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.
  6. Serve with grated Parmesan and freshly ground pepper.