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Roasted Tomato Pasta with Creamy Basil Sauce

This dish features roasted tomatoes blended into a velvety sauce combined with mascarpone and fresh basil, then tossed with cooked pasta. The final dish boasts a rich, smooth texture with a slightly charred flavor from the tomatoes, clinging beautifully to every strand of pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces plum tomatoes halved
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for roasting and cooking
  • 1 cup fresh basil leaves plus extra for garnish
  • 0.5 cup mascarpone cheese for creaminess
  • 12 oz pasta spaghetti or your choice
  • Salt to taste for pasta water and seasoning
  • Black pepper to taste optional for seasoning

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Chef's knife
  • Cutting board
  • Cooking spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast in the oven until the skins are blistered and slightly charred, about 25-30 minutes.
  2. While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain and set aside.
  3. Remove the roasted tomatoes from the oven and let them cool slightly. Transfer the tomatoes to a blender, add the minced garlic, basil leaves, and a tablespoon of olive oil. Blend until smooth and creamy, adjusting seasoning if needed.
  4. Pour the blended tomato sauce into a large pan and gently heat over medium-low. Stir in the mascarpone cheese until the sauce becomes silky and well combined. Taste and season with salt and pepper as desired.
  5. Add the cooked pasta to the sauce, tossing gently to coat all the noodles thoroughly. Let everything simmer together for 1-2 minutes so the flavors meld beautifully.
  6. Serve the pasta hot, garnished with extra fresh basil leaves and a drizzle of olive oil if desired. Enjoy the rich, velvety sauce clinging to each strand of pasta.

Notes

For an extra smoky flavor, briefly broil the tomatoes until charred before blending.