Roast cherry tomatoes mascarpone pasta
By: Annabel Karmel
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Ingredients
- 2 tbsp Olive oil
- 300g Cherry Tomatoes, halved
- 2 tbsp chopped Shallots
- 1/4 tspfinely chopped Garlic
- 100g passata
- 1 1/2 tbsp tomato purée
- 1/2 tbsp sun dried tomato purée
- 3 tbsp Mascarpone
- 4 Basil
- 300 g cooked spaghetti
Method
1. Preheat oven to 180C/gas mark 4. Put the tomatoes cut side up on a baking sheet lined with baking parchment, drizzle over 1 tbsp of the olive oil and sprinkle with a little salt. Roast for 30 minutes until soft.2. Cook the shallot gently in the remaining oil for 10 minutes, or until soft. Stir in the garlic and cook for a further minute. Add the passatta, tomato purees and roasted tomatoes. Bring to a simmer and cook gently for 10 minutes.
4. Sieve to remove the seeds and skin. Stir through the mascarpone and basil and toss the sauce through cooked spaghetti.
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Latest Comment
This sauce is easy to cook and tastes good too :)