Creamy tomato pasta
This creamy tomato pasta makes a tasty midweek dinner. Roasting the tomatoes concentrates their flavour and brings out their natural sweetness. They’re paired with roasted garlic, creamy mascarpone, Parmesan and fresh basil for a perfectly balanced sauce.
Ingredients
- Rosemary2 ცალი
- Olive Oil30 ml
- garlic bulb1 ცალი
Instructions
8 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat.
- 3
Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil.
- 4
Nestle the garlic among the tomatoes and pop the tin into the oven to roast for 45 minutes.
- 5
Discard the rosemary and transfer the garlic bulb to a plate to cool for 15 minutes.
- 6
Meanwhile, cook the pasta in boiling salted water according to the packet instructions.
- 7
Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste.
- 8
Drain the pasta, reserving some of the cooking water. Add the pasta to the roasting tin, with a splash of the pasta cooking water, and stir until the pasta is well coated in the sauce, then serve.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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