This 3 ingredient creamy tomato and herb pasta is comfort in a bowl. Imagine a vegetarian carbonara. Creamy and luxurious with bold umami undertones.
200 grams dry pasta
8–10 plum tomatoes
3 tablespoons high quality Italian seasoning
1/2 cup mascarpone
1/4 – 1 cup reserved cup pasta water
Drizzle of olive oil
Salt to taste
Preheat oven to 200 C / 400 F.
Boil pasta according to package instructions in salted water.
Cut up the tomatoes into quarters, sprinkle with salt, 1 tablespoon of Italian seasoning, and drizzle with olive oil. Roast in preheated oven for about 10 minutes or until burst and aromatic.
Drain pasta and reserve about 1 cup of pasta water. Add mascarpone and tomatoes to a skillet with 1/4 cup pasta water over medium-high heat and whisk until incorporated.
Add the pasta and Italian seasoning then stir until the pasta is fully coated. Taste and add salt as needed. If it’s too dry add a bit more of the pasta water and continue heating until desired consistency is reached.