If you don't have mascarpone, I've included a substitute at the bottom of the recipe that uses cream cheese, cream and sour cream. Be sure to season this dish well with salt and freshly ground pepper. It makes all the difference in this dish!
4roma tomatoes(or 3 regular tomatoes, or a carton of cherry tomatoes, if you like).
2handfuls baby arugula
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.
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