Creamy Tomato Mascarpone Pasta | Easy & Delicious Weeknight Dinner

This creamy Tomato Mascarpone Pasta is rich, comforting, and packed with flavor. Juicy cherry tomatoes are cooked until bursting, then blended with mascarpone cheese to create a velvety, tangy sauce that coats every bite of pasta. Whether you roast the tomatoes in the oven or cook them on the stovetop, this recipe is simple, versatile, and perfect for any night of the week. ►Full written recipe: https://thecookingfoodie.com/recipe/b... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: 14z (400g) Cherry tomatoes 2-3 Garlic cloves 2-3 tablespoons Olive oil Salt to taste Black pepper to taste Chili flakes, optional 1 teaspoon Oregano 1 cup (225g) Mascarpone 9oz (250g) Pasta of your choice Fresh Basil Parmesan Directions: 1. Oven method - Roast the tomatoes: Preheat oven to 375°F (190°C). In an ovenproof dish, combine cherry tomatoes, garlic, olive oil, oregano, salt, and pepper. Roast for 25-35 minutes (depending on tomato size), or until the tomatoes are soft and lightly blistered. 2. Mash halfway through: After about 10 minutes, open the oven and carefully stir and gently mash the tomatoes using a wooden spoon. This helps release their juices and intensifies the flavor as they continue roasting. 3. Cook the pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup (120ml) of pasta water before draining. 4. Make the sauce: Once the tomatoes are cooked (oven or stovetop), add chili flakes (if using), mascarpone cheese, and a splash of reserved pasta water directly to the pan or dish. Stir until the mascarpone melts and the sauce becomes smooth and creamy. Add torn basil and taste for seasoning. For an extra smooth sauce, blend it until silky using a hand blender. 5. Stovetop Method: Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Add halved cherry tomatoes, minced garlic, oregano, salt, and pepper. Cook for 10–12 minutes, stirring often, until tomatoes soften and begin to break down into a chunky sauce. 6. Combine: Add the drained pasta into the sauce and toss gently to coat. Stir in grated Parmesan and more pasta water as needed to reach your desired consistency. 7. Serve: Plate and garnish with extra parmesan and basil. Serve warm.