Pasta with a Cherry Tomato and Mascarpone Sauce
Indulge in the comforting flavors of Pasta with a Cherry Tomato and Mascarpone Sauce—a dish that beautifully combines simplicity and elegance. This recipe features al dente pasta tossed in a velvety sauce made from sweet, juicy cherry tomatoes and creamy mascarpone cheese, creating an irresistible balance between tangy and rich. A hint of garlic and optional red chili flakes add depth, while fresh basil leaves bring a pop of herbal freshness to every bite. Perfect for a quick weeknight dinner, this 30-minute recipe is topped with a sprinkle of grated Parmesan for a savory finish. Whether you're craving a cozy meal or impressing dinner guests, this pasta dish is sure to shine. Make it your go-to choice for a creamy tomato pasta with Italian-inspired flair!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 grams Pasta (e.g., spaghetti or penne)
- 500 grams Cherry tomatoes
- 125 grams Mascarpone cheese
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 0.5 teaspoons Red chili flakes (optional)
- 10 grams Fresh basil leaves
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 120 milliliters Pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water before draining the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
If desired, sprinkle in red chili flakes for some heat, and stir to combine.
Reduce the heat to low and add the mascarpone cheese to the skillet. Stir until the cheese melts and creates a creamy sauce.
Thin the sauce by adding the reserved pasta water, a little at a time, until it reaches your desired consistency.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce.
Tear the fresh basil leaves into smaller pieces and stir them into the pasta.
Serve the pasta warm, topped with grated Parmesan cheese and additional basil leaves if desired.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
