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Pasta With a Cherry Tomato and Mascarpone Sauce
Cherry tomatoes give such a warm flavour to this sauce. It could also be served with chicken.
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, finely diced
, to taste
(I use fusilli)
, very finely grated
fresh basil leaves
, finely chopped
Heat the olive oil in a non-stick skillet, over a medium heat.
Add the garlic and cook for 1 minute.
Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.
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