Cherry Tomato Pasta
, Serves 2
Garlicky blistered cherry tomatoes finished with mascarpone, basil and pecorino, tossed with short dry pasta.
| prepBoil 5 L of water in a large pot | |||||||
| 1 tbsp rock salt (for the pasta water) | Salt boiling water, cook pasta al dente | Drain pasta, toss through sauce | Melt in mascarpone, loosen with pasta water | Stir in pecorino until creamy | |||
| Short dry pasta (casarecce, penne etc.) | |||||||
| 4-5 tbsp extra virgin olive oil | Heat oil, simmer tomatoes | Add crushed garlic, mix | Press tomatoes, season with salt & pepper | Add pasta water, then basil | |||
| Organic cherry tomatoes, halved | |||||||
| 2 cloves garlic (1 per person), crushed | |||||||
| Salt & pepper, to taste | |||||||
| 1 bunch fresh basil | |||||||
| 250 g mascarpone | |||||||
| Handful of pecorino, grated (or a little more) | |||||||
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