Rigatoni with tomato-mascarpone sauce
Ingredients for 4 people
Ingredients · Servings 4
- 300g rigatoni
- 250 g cherry tomatoes on the vine
- 1 ui
- 3 cloves of garlic
- 70 g tomato puree
- 400 g cherry tomatoes (canned)
- 150 gr mascarpone
- 15 g fresh basil
- 2 tl oregano
- Salt and pepper
- Olive oil
Method · 20 min
- Preheat the oven to 200 degrees (top and bottom heat).
- Spread the cherry tomatoes over an oven dish. Crush 2 cloves of garlic and add them to the tomatoes. Add a drizzle of olive oil and some sea salt. Roast the cherry tomatoes for 10–15 minutes.
- Cook the rigatoni according to the package instructions in plenty of salted water. Drain, reserve a small cup of the cooking water, and set aside.
- Peel and chop the onion and finely chop the other garlic clove. Sauté this in some olive oil. Add the tomato paste and cook for about 5 minutes.
- Add the canned tomatoes. Season the tomato sauce generously with some salt, pepper, and oregano. Add 3–4 tablespoons of mascarpone and stir it into the sauce.
- Add the drained pasta and the cooking water to the sauce and stir. Divide the pasta among 4 plates.
- Garnish the rigatoni with the roasted tomatoes, an extra spoonful of mascarpone, and some fresh basil.
persons
- Preheat the oven to 200 degrees (top and bottom heat).
- Spread the cherry tomatoes over an oven dish. Crush 2 cloves of garlic and add them to the tomatoes. Add a drizzle of olive oil and some sea salt. Roast the cherry tomatoes for 10–15 minutes.
- Cook the rigatoni according to the package instructions in plenty of salted water. Drain, reserve a small cup of the cooking water, and set aside.
- Peel and chop the onion and finely chop the other garlic clove. Sauté this in some olive oil. Add the tomato paste and cook for about 5 minutes.
- Add the canned tomatoes. Season the tomato sauce generously with some salt, pepper, and oregano. Add 3–4 tablespoons of mascarpone and stir it into the sauce.
- Add the drained pasta and the cooking water to the sauce and stir. Divide the pasta among 4 plates.
- Garnish the rigatoni with the roasted tomatoes, an extra spoonful of mascarpone, and some fresh basil.
