This easy pasta dish is surprisingly tasty, it only requires 3 or 4 ingredients, and active time is a minimal 2-3 minutes. My version was inspired by a recipe in Nigella Express that uses sundried tomatoes, but I’ve never liked sundried tomatoes (the texture is wrong), so I substitute roasted plum or cherry tomatoes instead.
Instructions as follows: preheat the oven to 200c, then halve a punnet or two of small tomatoes. Spread over a baking tray, drizzle with olive oil, then season. I sometimes add minced garlic at this point as well. Stick the tomatoes in the oven for 20 minutes, and cook the pasta whilst they’re roasting. When the pasta is ready, drain (reserve some cooking liquid, you may need it to thin the sauce). Stir in the roasted tomatoes and mascarpone. You can also use cream fraiche.
I’ve cooked this for two different people in the last couple weeks and it’s been very well received both times. Not bad for something so effortless!