Golden Tomato Pasta
This golden tomato pasta is so easy to make and is full of flavor. Big dollops of creamy mascarpone cheese folded in at the end makes this pasta so luxurious!
Servings: 4
Equipment
Ingredients
- 2 tablespoon Extra Virgin Olive Oil additional to serve
- 1 Sweet Onion thinly sliced
- 20 oz Small Orange Tomatoes I used Nature Sweet Comets Tomatoes
- 4 cloves Garlic thinly sliced
- Kosher Salt large pinch
- 1/2 teaspoon Red Pepper Flakes more or less to taste
- 1 lb Pasta reserve 1 cup pasta water
- 4 oz Mascarpone Cheese
- Fresh Basil and Flaky Salt to serve
Instructions
- Heat olive oil in a Dutch Oven or heavy bottomed pot over medium heat. Add the sliced onions, stir to combine, and cook for 10 minutes stirring occasionally.
- Add the tomatoes and sliced garlic. Season with a big pinch of salt and the red pepper flakes. Stir to combine and cook until the tomatoes soften and start to burst. Stir occasionally and use the back of a wooden spoon to help the tomatoes burst as they start to soften. This will take about 15 minutes. Most of my tomatoes burst completely and got mixed into the sauce, but I left a few whole.
- Meanwhile, cook pasta according to package instructions in salted water and reserve 1 cup of pasta water.
- Add the cooked pasta straight to the burst tomatoes. Add the mascarpone and pour in about 1/2 a cup of the hot pasta water. Stir well until the mascarpone is melted into the sauce and the pasta is creamy. Add additional pasta water as needed to get the desired consistency.
- Serve immediately with a drizzle of olive oil, torn fresh basil, and a sprinkle of flakey salt.
Video
@carolbeecooks Golden tomato pasta 🌞 #pasta #pastatiktok
♬ Pink + White - Frank Ocean
Nutrition
Calories: 663kcal | Carbohydrates: 97g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 66mg | Potassium: 734mg | Fiber: 6g | Sugar: 7g | Vitamin A: 472IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 3mg
