Last days of summer tomato and mascarpone pappardelle ?
I’m always blown away by the intensely fragrant and super tomatoey flavour of slow roasted tomatoes; it’s one of my favourite ways to eat them! This cosy bowl has 5 core ingredients (for two):
300g approx mixed cherry tomatoes
2tsp dried oregano
3 fat garlic cloves
1/2 bag pappardelle pasta
OK plus the seasoning: a hefty pinch of sea salt, a glug of good olive oil, a pinch of black pepper and a few fresh oregano leaves to serve (plus some optional capers – I saw them in the fridge and threw them in at the last min!).
The tomatoes sat in the oven for a couple hours on gas 3 (150 fan) with the oregano, garlic, olive oil and sea salt. I didn’t really time this; just wanted them to get super soft and jammy with all the juices coming out. Then I simply stirred in the mascarpone, adjusted the seasoning (more salt to balance out the sweetness of the mascarpone), chucked in few capers and stirred through my cooked pappardelle pasta (letting a little pasta water slip in as I did, to help everything amalgamate). Et voila! ?