This Creamy Tomato Pasta is made with fresh tomatoes and mascarpone. Ready in 15 minutes and so good. It’s the perfect weeknight dinner idea or even when company is coming. Serve it with your favourite pasta.
Creamy Tomato Pasta
To tell the truth I was originally served this pasta made with cream cheese, I was not crazy about it. I found that slight sour taste unpleasant. But that didn’t stop me from remaking it a bit different.
Yes, I decided to substitute the cream cheese with mascarpone, add a few more spices and let me tell you it went from meh to oh yes now that’s a good pasta dish!
How to make Creamy Tomato Pasta
- In a large pan add the olive oil, chopped shallot, minced garlic, sliced grape tomatoes, tomato puree, a little water and spices.
- Cook until tomatoes are tender and thick.
- Then add the mascarpone and simmer, stirring to combine until creamy.
- Add the al dente pasta, a little pasta water and tossing and cooking on medium high heat for about one minute.
- Serve immediately sprinkled with freshly grated parmesan cheese.
What is mascarpone?
It’s a soft type cheese that is obtained from processing cream with the addition of a little citric acid, it originated from the Lombardy Region.
It is believed that the word mascarpone probably derives from “maschpa”, which in the local dialect means cream of milk. At one time it was only prepared during the winter months.
How to cook the perfect pasta
First start off by choosing a quality pasta, not all pasta is created equal! Choose your size, for a cream sauce either a long linguine type is good or even a short ridgy pasta.
Be sure to cook your pasta in a big pot of boiling water, the rule is 4 cups (1 litre) of water for every one cup (100 grams) of pasta. Be sure to follow the cooking time on the package. If the pasta is a little hard you can finish the cooking process in the sauce by adding a ladle or half of pasta water and continue cooking.
Be sure to cover the pot while heating the water, once it starts to boil and the salt and pasta have been added it should be cooked uncovered. The water should continue at a boil while the pasta is cooking, and be sure to stir often. Never add oil to the water while cooking the pasta, trust me it’s not needed.
I don’t know any Italian that measures their salt when adding to the pot of boiling water, but if you are looking for the exact amount, then it is 1 1/4 teaspoons (7 grams) for every cup (100 grams) of pasta. It should always be added as soon as the water starts to boil and never before.
Be sure to choose the correct pot for your pasta, never cook pasta in a low sided frying pan and pleeeeease do not break the long pasta.
As always mentioned be sure to cook your pasta al dente, remove it with a long handled colander, place it directly in the pan with the sauce add a little of the cooking water, be sure to saute it with the sauce for at least one minute on medium high heat.
Should you rinse the pasta?
Pasta should never, ever be rinsed. The starch in the water is what helps the sauce adhere to your pasta. And there are people who argue that under no circumstances should it ever be rinsed, even when making a cold pasta salad. Just drizzle a little oil on the cooked pasta to keep it from sticking and let it cool on its own.
How to store leftovers
Any left-overs should be stored in the fridge in an air tight container. Because it contains a dairy product, it should not be stored at room temperature. It should last 3-4 days in the fridge.
How to re-heat it
I reheat my left-over pasta in a frying pan, since this is a creamy sauce, I like to add a little milk to help bring back the creaminess. It only needs about 1 minute to heat and as the Italian says, it always seems to taste better the day after!
More Delicious Pasta Recipes
So if you are looking for a different kind of creamy pasta dish then I hope you give the Creamy Tomato Pasta a try. Buon Appetito!
Creamy Tomato Pasta
- 3 cups cooked pasta (2 cups dried)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 small shallot (finely chopped)
- 16-18 grape tomatoes halved
- 3 tablespoons tomato puree (passata/conserva)
- 2 tablespoons water
- 1/2 teaspoon oregano
- 5-6 fresh basil leaves (chopped)
- 1/4 teaspoon salt (or to taste)
- 1-2 dashes pepper (or hot pepper flakes)
- 1/2 cup mascarpone (100 grams)
- Start by heating the water to boiling and then add the salt and pasta.
- While the pasta is cooking, in a large pan add the olive oil, chopped shallot, minced garlic, sliced grape tomatoes, tomato puree, water, oregano, basil, salt and pepper, mix to combine. Cook on medium / low heat until tomatoes are tender and the sauce has thickened.
- Then add the mascarpone and simmer, stirring to combine until creamy. Add the al dente pasta, a half ladle of pasta water, tossing and cooking on medium high heat for about one minute. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!