Sunday, July 3, 2011
Pasta with Mascarpone and Roasted Grape Tomatoes
Look, I'm going to cut to the chase here- this is good. Not just good, but great. Like, "OH MAN! Give me more!" great. I kind of assumed it would be, I mean, the ingredients are all amazing and it's hard to combine amazing ingredients in a simple manner and get gross food so I had high hopes to begin with. It was creamy but not heavy which is really an amazing thing. I am not a fan of super heavy meals so when I tried this I was thrilled to see that it had all the flavor of a creamy cheesy dish without that feeling of food sitting like a rock in your stomach. Plus if you've read my blog you know my obsession with roasted tomatoes- they have such a deep flavor. If you are looking for an easy pasta dish try this, I assure you you'll be glad!
Source: Adapted from Pink Parsley, originally from Gourmet
1 pint grape tomatoes
Salt and pepper
1/2 pound pasta, such as shells
3/4 cup mascarpone cheese
1/4 cup chicken broth or white wine
1/2 cup parmesan cheese
Chives, diced small
1- Preheat the oven to 350. Line a small oven-safe dish with tin foil. Lay the tomatoes in the dish, drizzle with olive oil. Season with salt, pepper, and garlic powder. Bake for 40 minutes, stirring halfway through.
2- Meanwhile, bring a pot of water to boil and cook pasta according to directions. Reserve about 1/2 cup of pasta water for the sauce.
3- In a mixing bowl, pour the roasted tomatoes and olive oil in, mashing the tomatoes with a fork or potato masher until broken up. Stir in the mascarpone cheese, broth (or wine) and 1/4 cup parmesan cheese. Stir well. Slowly add the pasta water, as needed, until smooth but not runny.
4- Toss in the pasta. Stir.
5- Pour the pasta into an oven safe dish, topping with the remaining 1/4 cup parmesan cheese, and bake at 350 for 20-25 minutes.
6- Top with chives, serve hot.