Burst Tomato Mascarpone Pasta Recipe
This quick & easy recipe for creamy Burst Tomato Pasta with Mascarpone Sauce is made with just 10 ingredients & 15 mins of active prep!
Servings: 6
Calories: 346kcal
Equipment
Ingredients
- 14 oz Cherry tomatoes 400g
- 2-3 Garlic cloves optional
- 2-3 tablespoons Olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon Chili flakes optional
- 1 teaspoon Oregano
- 1 cup Mascarpone
- 9 oz Pasta of your choice
- Fresh Basil
- Parmesan
Instructions
- Oven method - Roast the tomatoes: Preheat oven to 375°F (190°C). In an ovenproof dish, combine cherry tomatoes, garlic, olive oil, oregano, salt, and pepper. Roast for 25-35 minutes (depending on tomato size), or until the tomatoes are soft and lightly blistered.
- Mash halfway through: After about 10 minutes, open the oven and carefully stir and gently mash the tomatoes using a wooden spoon. This helps release their juices and intensifies the flavor as they continue roasting.
- Cook the pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup (120ml) of pasta water before draining.
- Stovetop Method: Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Add halved cherry tomatoes, minced garlic, oregano, salt, and pepper. Cook for 10–12 minutes, stirring often, until tomatoes soften and begin to break down into a chunky sauce.
- Make the sauce: Once the tomatoes are cooked (oven or stovetop), add chili flakes (if using), mascarpone cheese, and a splash of reserved pasta water directly to the pan or dish. Stir until the mascarpone melts and the sauce becomes smooth and creamy. Add torn basil and taste for seasoning. For an extra smooth sauce, blend it until silky using a hand blender.
- Combine: Add the drained pasta into the sauce and toss gently to coat. Stir in grated Parmesan and more pasta water as needed to reach your desired consistency.
- Serve: Plate and garnish with extra parmesan and basil. Serve warm.
Video
Notes
- Tomatoes: Cherry or grape tomatoes work best for their natural sweetness. You can also use chopped Roma or plum tomatoes.
- Mascarpone substitute: You can replace mascarpone with full-fat cream cheese or a mix of heavy cream and grated Parmesan in a pinch. However, I don’t recommend it—the flavor and texture will be totally different. Mascarpone has a subtle sweetness and creaminess that really makes this sauce shine.
- Add depth with wine: Deglaze the roasted tomatoes with a splash (2–3 tablespoons) of dry white wine before adding the mascarpone. If you're using the pan method, this step works even better—just pour in the wine once the tomatoes have softened and let it simmer for a minute to reduce before stirring in the cheese.
- Pasta types: Tube-shaped pastas like rigatoni, penne, or fusilli hold the sauce well. But spaghetti or linguine also work beautifully.
- Protein add-ins: Add cooked chicken, shrimp, or canned tuna for a heartier meal.
- Make it ahead: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
- Freeze? Not ideal. The mascarpone sauce may separate after freezing.
Nutrition
Calories: 346kcal | Carbohydrates: 36g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 38mg | Sodium: 78mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 964IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 1mg