Creamy Tomato Pasta with Herb Breadcrumbs
October 4 2020
I recently discovered that if you roast cherry tomatoes in some herbs and garlic, blend them with mascarpone and Parmesan cheeses and pour this sauce over pasta, you will be in heaven! Who knew it was that simple!!
But, truly, there is not much more involved than that! This almost looks like a vodka sauce as the color is a little paler than a typical tomato sauce, but it's richness comes from the Mascarpone cheese and roasting those tomatoes until they are caramelized.
In the meantime, while the tomatoes are roasting, toast up your breadcrumbs and boil up your fettuccine.
Use a little of the starchy pasta water to thin out the sauce. Now you are ready to combine the sauce and the drained pasta. Sprinkle the herbed breadcrumbs on top, add a little basil and serve this plate of pasta right away!
It feels simple, and it is, but it tastes anything like simple. The flavors are complex, smooth and utterly delicious! I promise you, your tummy will be very happy!
Makes: 4 servings
Prep Time: 25 minutes Roasting Time: 1 hour
Total Time: 1 hour 30 minutes
1 lb cherry tomatoes
2 sprigs fresh oregano
4 garlic cloves, smashed
1/2 cup olive oil, plus more as needed
1/2 tsp kosher salt, plus more as needed
Freshly cracked black pepper
4 oz baguette, cubed
2 tbsp chopped fresh herbs (oregano, parsley, rosemary, etc.)
1 lb fettuccine
1/2 cup mascarpone cheese
1/4 cup grated parmesan cheese
Fresh basil leaves for garnish
Preheat the oven to 375°F. Add the cherry tomatoes, oregano, and garlic to a large 10” cast-iron skillet. Cover with the olive oil, and season with the salt & lots of freshly cracked black pepper. Toss to combine. Roast for 1 hour until the tomatoes are soft and caramelized.
Meanwhile, add the cubed baguette to a food processor. Pulse until finely chopped. Heat a skillet over medium heat and add enough olive oil to cover the bottom. Once hot, add the breadcrumbs. Toast for a couple of minutes until golden and crisp, stirring often. Transfer the breadcrumbs to a large bowl and toss them with a good pinch of salt plus the chopped fresh herbs. Let cool.
Bring a large pot of salted water to a boil. When the tomatoes have about 5 minutes of roasting left, drop the fettuccine. Stir well and cook for 1 minute less than the package’s instructions.
Remove the roasted tomatoes from the oven and let cool for a minute or so. Discard the oregano sprigs. Transfer the entire mixture to a blender. Blend until smooth. Slowly add in the mascarpone, parmesan, and 1 cup of starchy pasta water from the pasta pot, blending until incorporated.
Drain the pasta and add it back to the pot. Pour in the creamy tomato sauce and stir really well to combine. Over low heat, continue to stir for a minute or so until the sauce clings to the pasta. Taste the pasta and season with more salt if needed. Serve the pasta with the herb breadcrumbs and fresh basil over top.
Recipe from The Original Dish