Creamy Tomato Mascarpone Pasta
Serves 4 Prep Time: 10 min Cook Time: 15 min
250 g Linquine pasta (Try our Linguine)
1 tablespoon oil (Try our EVOO)
500 g tomatoes, diced (Try our Tomatoes)
4 cloves garlic, minced
1 teaspoon dried Italian mixed herbs (Try our Mixed Herbs)
Salt (Try our Sea Salt)
1 teaspoon sugar (optional)
Few sprigs fresh basil, chopped
2 tablespoon mascarpone cheese (Try our Mascarpone)
Parmesan-style cheese, finely grated, to serve (Try our Parmesan)
1. Boil the pasta in plenty of water until cooked al dente following package instructions, then drain.
2. While the pasta is cooking, heat a dash of oil in a large frying pan, and add the diced tomatoes and garlic. Cook over a medium heat for 5 minutes, until they've cooked down to create a chunky tomato sauce.
3. Add the mixed herbs, salt and pepper, and sugar (if using). Finally add the chopped basil and mascarpone cheese, and stir until the cheese has melted. It will create a creamy, glossy sauce.
4. Transfer the drained pasta to the pan with the sauce, and mix well. Serve topped with parmesan cheese, if desired.