Creamy Mascarpone Tomato Pasta with Basil
This Creamy Mascarpone Tomato Pasta with Basil is bursting with fresh flavors and luxuriously creamy, perfect for an effortless, delicious weeknight meal.
Servings: 4 servings
Ingredients
- 8 oz pasta penne, fusilli, or farfalle recommended
- 1 cup cherry tomatoes halved, fresh and ripe
- 1 cup mascarpone cheese the star of the creamy sauce
- 0.5 cup fresh basil leaves chopped, aromatic and fresh
- 0.25 cup olive oil for sautéing and flavor
- 2 cloves garlic minced, for a fragrant punch
- Salt to taste
- Black pepper to taste, freshly ground
- Grated parmesan cheese for serving, optional but highly recommended
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, careful not to burn it.
- Add halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices.
- Lower heat to medium-low and add 1 cup mascarpone cheese. Stir gently until mascarpone melts and creates a creamy sauce, about 2 minutes. Add reserved pasta water if sauce is too thick.
- Add cooked pasta to the skillet and toss to coat thoroughly with the tomato mascarpone sauce. Season with salt and freshly ground black pepper to taste.
- Remove skillet from heat and stir in chopped fresh basil leaves. Serve immediately, topped with grated parmesan cheese.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Chef’s knife
- Measuring Cups and Spoons
Notes
- For a dairy-free version, substitute mascarpone with cashew or coconut cream and use nutritional yeast instead of parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water or oil.
- To avoid clumpy sauce, melt mascarpone on low heat and stir gently to prevent curdling.