You may also like
Categories:
tomatoes garlic kosher salt extra-virgin olive oil Pasta Mascarpone cheese red pepper Parmesan cheese fresh chives
Viewed: 51 - Published at: 2 years agoIngredients
- 2 pints cherry tomatoes, halved (I used a 12 oz bag)
- 6 cloves garlic, peeled
- kosher salt and freshly ground black pepper
- extra virgin olive oil
- 1 lb pasta
- 1 1/4 cups mascarpone cheese
- pinch red pepper flakes
- 2 oz (1 cup) finely grated Parmesan cheese
- 1/4 cup minced fresh chives
Method
- Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil.
- Combine the tomatoes and garlic on the prepared baking sheet and sprinkle with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer and roast for 15-20 minutes, or until slightly plumped. Transfer the baking sheet to a wire rack and cool slightly, then remove the garlic cloves and mince them.
- While the tomatoes roast, cook the pasta in a large pot of salted boiling water until al dente (check the instructions on the package for time). Drain the pasta, reserving about 1 cup of the cooking water. Transfer the pasta to a large bowl, add the mascarpone and stir until melted and combined. Add the reserved pasta water, little by little, until the sauce has thinned a bit (I only used about 1/2 cup of the water). Gently mix in the red pepper flakes, minced garlic, tomatoes, half of the Parmesan cheese, 3 tablespoons of the chives, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Spray a 9x13 baking dish with cooking spray. Pour the pasta into the baking dish and top with the remaining Parmesan. Bake for 15-20 minutes, or until the pasta is golden brown and the sauce is bubbling. Garnish with remaining chives before serving.
