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Margie
Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Pre-heat the oven to 200°C (180°C fan/ 400f). Place the mixed tomatoes and peeled garlic cloves into an oven-proof pan or a high-sided baking tray. Drizzle generously with olive oil and sprinkle with a good pinch of flaky salt and several grinds of black pepper.
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For
2
M
I
800-1000
g
Mixed tomatoes, roughly chopped or left whole if small
3-5
cloves
Garlic, peeled
2-3
tbsp
Olive oil, generous
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Cook along with all of our recipes
Save your favourites and build your own collections
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Serving size: This does make a generous amount of sauce, which I like! But if you find it's too much for you, simply scoop some out before add the pasta and freeze it for another day! It freezes really well. OR ideas down below for what else you can do with any extra sauce
Don't skip the pasta water: The starchy water helps the rich mascarpone and parmesan emulsify into a glossy sauce and cling perfectly to every piece of pasta.
Tomato: Really anything goes. All cherry, a mix of what you have, super ripe, not quite ripe enough for a salad - it will be okay!
Extra veg: Stir in a few handfuls of spinach when you’re tossing the pasta and sauce together; it will wilt perfectly into the warm sauce. Also lovely with some rocket, or arugula done in the same way. I sometimes like to add a red pepper to the roasting tray - and get that roasted with the tomatoes to blitz into the sauce - changes the flavour profile if you want to mix it up a bit.
Add a little extra - I am a purist when it comes tomato and mascarpone pasta and don't stray really from this recipe but a little sprinkling of chilli flakes would also be delicious
Turn it into a pasta bake: this works so well as a pasta bake. Assemble as per the recipe, pour into a baking tray, dot with torn mozzarella and lots of grated Parmesan and pop under the grill to melt.
Mascarpone: it's one of the key ingredients here so for me it's crucial and I highly recommend. But double cream (heavy cream) also works - add it to the blender. Cream cheese would also be nice and that's always a hit with the kids!
Leftovers: Keep any leftover pasta in a sealed container in the fridge for up to 3 days. Any extra sauce is delicious for a grains and greens bowl the next day. Toss it cold or warm with quinoa, farro or giant couscous, a handful of rocket and some drained chickpeas. I also love it with some crispy Panko chicken and a nice green salad. Extra sauce also freezes really well.
Serving Suggestions: Pair with a crisp, lemony green salad to balance out the creaminess of the pasta. A piece of garlic bread wouldn’t go amiss either! I also love garlic and chilli tossed tenderstem broccoli.
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Emma B
a month ago
We loved this! Definitely will make again this summer. I added a couple of anchovies too as I wanted to finish up an open tin. Worked well.
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Margie
Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Pre-heat the oven to 200°C (180°C fan/ 400f). Place the mixed tomatoes and peeled garlic cloves into an oven-proof pan or a high-sided baking tray. Drizzle generously with olive oil and sprinkle with a good pinch of flaky salt and several grinds of black pepper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
800-1000
g
Mixed tomatoes, roughly chopped or left whole if small
3-5
cloves
Garlic, peeled
2-3
tbsp
Olive oil, generous
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Serving size: This does make a generous amount of sauce, which I like! But if you find it's too much for you, simply scoop some out before add the pasta and freeze it for another day! It freezes really well. OR ideas down below for what else you can do with any extra sauce
Don't skip the pasta water: The starchy water helps the rich mascarpone and parmesan emulsify into a glossy sauce and cling perfectly to every piece of pasta.
Tomato: Really anything goes. All cherry, a mix of what you have, super ripe, not quite ripe enough for a salad - it will be okay!
Extra veg: Stir in a few handfuls of spinach when you’re tossing the pasta and sauce together; it will wilt perfectly into the warm sauce. Also lovely with some rocket, or arugula done in the same way. I sometimes like to add a red pepper to the roasting tray - and get that roasted with the tomatoes to blitz into the sauce - changes the flavour profile if you want to mix it up a bit.
Add a little extra - I am a purist when it comes tomato and mascarpone pasta and don't stray really from this recipe but a little sprinkling of chilli flakes would also be delicious
Turn it into a pasta bake: this works so well as a pasta bake. Assemble as per the recipe, pour into a baking tray, dot with torn mozzarella and lots of grated Parmesan and pop under the grill to melt.
Mascarpone: it's one of the key ingredients here so for me it's crucial and I highly recommend. But double cream (heavy cream) also works - add it to the blender. Cream cheese would also be nice and that's always a hit with the kids!
Leftovers: Keep any leftover pasta in a sealed container in the fridge for up to 3 days. Any extra sauce is delicious for a grains and greens bowl the next day. Toss it cold or warm with quinoa, farro or giant couscous, a handful of rocket and some drained chickpeas. I also love it with some crispy Panko chicken and a nice green salad. Extra sauce also freezes really well.
Serving Suggestions: Pair with a crisp, lemony green salad to balance out the creaminess of the pasta. A piece of garlic bread wouldn’t go amiss either! I also love garlic and chilli tossed tenderstem broccoli.
Only visible to you
Made it?
Cancel
E
Emma B
a month ago
We loved this! Definitely will make again this summer. I added a couple of anchovies too as I wanted to finish up an open tin. Worked well.
Like
Reply
Cancel
