I’m still alive! And I’m back with a super easy pasta recipe based on tomato and mascarpone. One of those that kids eat happily, perfect for starting their vacation, mornings at the pool, and afternoons of games full of energy. The other day I went to the supermarket, calmly, to browse, something I had really missed, because for the last 10 months I haven’t had time for almost anything other than working. I realized that a certain Italian fresh pasta brand had released new pre-cooked pasta sauces. One of them was tomato and mascarpone. I had never heard of, nor seen in any restaurant, pasta with this sauce, but, obviously, if it’s being sold, alongside classics like 4-cheese or Genovese pesto, there must be something good about it. Obviously, I didn’t buy the sauce. I respect and understand that people buy them and, it must be said, I know that the ones from that brand are very decent, but personally, whether it’s because I’m not bad at cooking, because homemade tastes better, etc., etc., it’s just not for me. So I looked for the recipe to see if it was cooked in any particular way or different from what I had in mind and where the invention had come from.
Of the recipes I found, the one that really convinced me was the one by Benedetta Parodi, a very famous media chef in Italy. I added basil, because simple tomato stir-fries seem a bit bland to me without it. What I didn’t manage to discover was where this sauce came from.
Could it be a modern invention? Whatever it is, it’s very tasty, which is what matters. Enjoy, and if I discover the origins of the blessed sauce, I’ll let you know!
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The card
- 300 g short pasta
- 125 g mascarpone
- 400 g plum tomatoes
- One tablespoon of tomato paste
- 1 onion
- 1 clove of garlic
- Extra virgin olive oil
- 4 basil leaves
- Salt
- Semi-cured sheep's milk cheese.
- Blanch the tomatoes in boiling water for a couple of minutes to easily remove the skin.
- Peel and cut the tomatoes into quarters to be able to remove the seeds from the inside and leave only the pulp.
- Dice the onion and tomatoes separately.
- Sauté the garlic and onion with a drizzle of extra virgin olive oil until the onion is well browned.
- Add the diced tomato and a tablespoon of tomato paste dissolved in half a cup of water to the garlic and onion stir-fry.
- Sauté the tomato with the onion for about 15 min.
- Remove the stir-fry from the heat, add the basil, and let it rest for 5 min.
- Put the water on to boil for the pasta.
- Remove the garlic and basil from the stir-fry.
- Blend the stir-fry.
- Heat the stir-fry in a pan and add the mascarpone, stirring until it forms a homogeneous cream with the stir-fry.
- Taste and adjust salt if necessary.
- Incorporate the almost al dente pasta into the cream with a ladle of its cooking water.
- Sauté the pasta for one more minute and serve with a little grated semi-cured sheep's milk cheese on top.
