Thursday, April 14, 2022

Pasta with Mascarpone and Roasted Cherry Tomatoes

Pasta with Mascarpone and Roasted Cherry Tomatoes

The recipe starts with tomatoes and garlic cloves, which are oven roasted for just about 15 minutes. In that short time, magic happens. First, the house smelled amazing – roasted garlic might just be one of my favorite aromas ever. I’ll be honest, I’ve roasted tomatoes before (romas, I think) and I wasn’t impressed. In fact, I didn’t really like them. I’m not sure what’s changed between now and then, but these roasted cherry tomatoes were like candy – I couldn’t stop grabbing them off the baking sheet and popping them into my mouth. When we return from our vacation, these roasted tomatoes are one of the first things I want to make, and this time I don’t plan to incorporate them into any recipes.

Pasta with Mascarpone and Roasted Cherry Tomatoes 1

I whipped this pasta up for lunch the other day (I halved the recipe), baking an individual gratin immediately and putting the rest in a rectangular pan in the fridge to be baked the next day. The gratin was fantastic – the sauce was rich and creamy from the mascarpone and, of course, each bite that contained one of those sweet roasted tomatoes was a favorite. It didn’t feel as heavy as some other mac and cheese recipes I’ve made so that was an added bonus. Definitely a repeat here, maybe even with a few more veggies in the mix!

By Tracey

Pasta with Mascarpone and Roasted Cherry Tomatoes

adapted from Pink Parsley Catering (originally from Gourmet, February 2004)


  • 2 pints cherry tomatoes, halved (I used a 12 oz bag)
  • 6 cloves garlic, peeled
  • kosher salt and freshly ground black pepper
  • extra virgin olive oil
  • 1 lb pasta (I used Trader Joe’s orecchiette)
  • 1 1/4 cups mascarpone cheese
  • pinch red pepper flakes
  • 2 oz (1 cup) finely grated Parmesan cheese
  • 1/4 cup minced fresh chives


Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil.

Combine the tomatoes and garlic on the prepared baking sheet and sprinkle with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer and roast for 15-20 minutes, or until slightly plumped. Transfer the baking sheet to a wire rack and cool slightly, then remove the garlic cloves and mince them.

While the tomatoes roast, cook the pasta in a large pot of salted boiling water until al dente (check the instructions on the package for time). Drain the pasta, reserving about 1 cup of the cooking water. Transfer the pasta to a large bowl, add the mascarpone and stir until melted and combined. Add the reserved pasta water, little by little, until the sauce has thinned a bit (I only used about 1/2 cup of the water). Gently mix in the red pepper flakes, minced garlic, tomatoes, half of the Parmesan cheese, 3 tablespoons of the chives, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Spray a 9×13 baking dish with cooking spray. Pour the pasta into the baking dish and top with the remaining Parmesan. Bake for 15-20 minutes, or until the pasta is golden brown and the sauce is bubbling. Garnish with remaining chives before serving.

Pasta with Mascarpone and Roasted Cherry Tomatoes Rating: 4.5 Diposkan Oleh: Admin