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.
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, add the pasta water, tossing and cooking on medium high heat for about one minute. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
Notes
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.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!