Name: Creamy tomato pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600g mixed cherry tomatoes; 2 tbsp extra-virgin olive oil; bunch of basil; 2 tsp fennel seeds , or a pinch of chilli flakes (optional); 6 whole unpeeled garlic cloves; 100g mascarpone; 400g rigatoni; 25g pecorino, parmesan, or vegetarian alternative , grated, plus extra to serve; rocket , to serve

Tomato and mascarpone pasta in two bowls with fresh rocket on the side

600g mixed cherry tomatoes
2 tbsp extra-virgin olive oil
bunch of basil
2 tsp fennel seeds
or a pinch of chilli flakes (optional)
6 whole unpeeled garlic cloves
100g mascarpone
400g rigatoni
25g pecorino, parmesan, or vegetarian alternative
grated, plus extra to serve
rocket
to serve

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Tip the tomatoes into a baking dish where they fit fairly snugly. Add the oil, seasoning, half the basil as whole stems, the fennel seeds or chilli flakes, if using, and the whole garlic cloves. Roast for 25-30 mins or until the tomatoes are very soft and the dish looks saucy. Remove and discard the basil stalks. Squeeze the garlic cloves from their skins and mash with a fork into the tomatoes.
step 2
Cook the pasta according to pack instructions and drain, keeping a cup of the cooking water. Stir the mascarpone through the tomatoes to get a creamy sauce. Season, then add the pasta, a splash of the cooking water and the parmesan. Tear the remaining basil and add, then stir everything well until coated. Serve with rocket alongside.