Get the Recipe: Blistered Tomato Pasta with Mascarpone
A quick, easy and delicious pasta dish, that's perfect for a weeknight meal. With tomatoes, arugula, angel hair pasta and mascarpone.
Ingredients
- 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 Tablespoon olive oil
- 3 cloves garlic, chopped
- 1 Tablespoon vodka, optional
- 1/2 cup mascarpone , or crème frâiche *see substitution in Notes below
- 2 handfuls baby arugula
- Shaved Parmesan
- Salt and pepper
Instructions
- 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 the 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 angel hair 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 additional hot pasta water if needed, to loosen the sauce. 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.
Notes
*Substitute for the mascarpone in this recipe: 4 oz. (1/2 cup cream cheese blended with 2 Tbsp. heavy cream and 1 Tbsp. sour cream.
Tips!
- The secret to this dish is salt and pepper. You need to season this dish well to really round out the flavours! Take the time to taste the sauce and adjust the seasoning, as needed, as well.
- If you sauce thickens or tightens up during this last short cooking, add a splash of your pasta cooking water to loosen it up.
- To make sure I don't dirty another pan, I always start my sauce in a large enough skillet or pot so that it will comfortably hold my cooked pasta as well, when it is cooked and ready to be added to the pot.
Serving: 1serving, Calories: 451kcal, Carbohydrates: 47g, Protein: 11g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 37mg, Sodium: 32mg, Potassium: 382mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1530IU, Vitamin C: 14.3mg, Calcium: 99mg, Iron: 1.2mg
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