A quick and easy pasta dish, this Blistered Tomato and Mascarpone Pasta comes together with a creamy tomato mascarpone sauce.
Sometimes dishes show up on our dinner table for the sole purpose of using up stuff in my fridge. In this case, I had a part carton of mascarpone in desperate need of a destination. Mascarpone is not cheap and I wasn’t going to be wasting it. I also had some arugula. And a few tomatoes. So dinner was decided and it was delicious!
This is a quick and easy pasta dish that comes together in about the time it takes to boil water and cook the pasta. The tomatoes are quickly “blistered” by broiling in the oven. This only takes a few minutes. Angelhair pasta boils up in about 5 minutes, so it’s quick, too. It all comes together in a hot skillet with the mascarpone and arugula for a quick toss to coat the pasta.
Don’t worry if you don’t happen to have some left-over mascarpone to use up. I’ve included a quick and easy substitute, that used cream cheese, cream and sour cream. You’ll find it at the bottom of the recipe. As for the tomatoes, I happened to have roma tomatoes, but any tomato will do, including a carton of cherry tomatoes (would be pretty with red and yellow cherry tomatoes!)
Cook’s Notes for Blistered Tomato and Mascarpone Pasta
The secret to this dish is salt and pepper. You need to season this dish well to really round out the flavours!
Blistered Tomato, Arugula and Mascarpone Pasta
- 3 servings angel hair or thin spaghetti pasta
- 4 roma tomatoes (or 3 regular tomatoes, or a carton of cherry tomatoes, if you like).
- 1 Tbsp olive oil
- 3 cloves garlic chopped
- 1 Tbsp vodka optional
- 1/2 cup mascarpone* see substitution below
- 2 handfuls baby arugula
- Shaved Parmesan
- Salt and pepper
Preheat your oven broiler with a rack in the upper part of the oven. Cut tomatoes in half and scoop out the seeds and discard. Place tomatoes on a baking sheet, skin side up, and place under the broiler. Allow tomatoes to cook until skin is blistered and starting to char.
Meanwhile, boil a large pot of salted water for pasta.
Once tomatoes are charred, allow to cool slightly, then coarsely chop. Set aside.
In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add garlic and cook, stirring, until tender and fragrant. Add chopped tomatoes and vodka, if using. Stir to combine. Reduce heat to low, while you put the pasta on to cook. (If using angelhair pasta, it will take only a few minutes to cook!).
Once pasta is cooked, increase heat on skillet to medium. Add mascarpone, arugula and a good sprinkling of salt and freshly ground pepper. Remove pasta straight from boiling water to skillet with tongs. Toss to combine, adding a splash of pasta water if needed, to loosen. Remove from heat and stir in some shavings of Parmesan. Taste and season with salt and pepper to taste. Serve garnished with additional shaved Parmesan.
*Substitute for the mascarpone in this recipe: 4 oz. (1/2 cucream cheese blended with 2 Tbsp. heavy cream and 1 Tbsp. sour cream.