Roasted Tomato & Mascarpone Farfalle

The combination of ripe, juicy tomatoes and rich, creamy mascarpone cheese makes this delightful dish truly come alive in your mouth. The sweetness of the tomatoes pairs beautifully with the velvety texture of the mascarpone, creating an irresistible blend of flavors. But it's the thoughtful addition of crushed red pepper flakes that gives it just the right amount of unexpected heat, delivering a little kick that excites the palate and really spectacularly brings the entire dish home.

This is an excellent go-to pasta dish that will delight family and friends. It pairs well with bright, medium-bodied Italian reds like Sangiovese (Chianti), Barbera, or a fruity Montepulciano, or even a fresh Rosé. Their acidity cuts through the tomatoes while balancing the mascarpone's creaminess; Pinot Noir is a versatile red alternative.

Roasted Tomato & Mascarpone Farfalle

Recipe by NickCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hours

The sweetness of the tomatoes pairs beautifully with the velvety texture of the mascarpone, creating an irresistible blend of flavors.

Ingredients

1/2 lb. farfalle
2 pints cherry tomatoes, halved
1/4 cup extra virgin olive oil
1/2 tbsp. sea salt
1 tbsp. fresh basil
1/2 tbsp. parsley
1/2 shallot or small red onion, chopped
1/2 tsp crushed red pepper flakes
4 garlic cloves, minced
2 tbsp. tomato paste
8 oz. mascarpone
1/3 cup Parmigiano Reggiano, finely grated
1/4 cup basil chiffonade
Salt to taste
Pasta water as needed

Directions

Heat the oven to 300°F. Place the tomatoes on a baking sheet and drizzle with olive oil, basil, parsley, and sea salt. Roast for about 90 minutes until soft and semi-dry.
Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Meanwhile, sauté the shallot or onion in olive oil until soft and translucent, about 2-3 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant.
Stir in the tomato paste, red pepper flakes, and salt to taste. Simmer on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Stir in the mascarpone along with 1/4 cup of pasta water.
Strain the pasta and add it to the pan. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.
Stir in the Parmigiano, slow-roasted tomatoes, and basil.
Plate and top with more Parmigiano and basil.

Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.

Buon appetito!

Ciao a tutti! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.

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