9.06.2013

burst tomato, mascarpone, and herb pasta



Much like another simple pasta dish I love, this has been made a few times in the past weeks.  It's a way to really hold on to summer and with the tomatoes and basil still in abundance I really shouldn't be wishing it away too soon.


With our basil plants doing well and cheese ravioli in the freezer most weeks it's nice to know this dish can be dressed up and put together in no time.  I appreciate a fancy looking tasty meal that doesn't have me in the kitchen for hours more than ever these days.  In the kitchen for hours just isn't my reality anymore, and if it happens it's during nap or late at night and my back and feet are paying for it more than ever.  I'm reaching that point too where I feel the baby telling me to sit down so simple meals are where it's at.  Another reason freezer cooking is my new way of life several times a week!

This recipe hails from my mother saying, "let's make that" and is a recipe she found in Southern Living.  Thanks, Mom.  I loosely adapted it here.

Ingredients You'll Need:


  • 1 (24 ounce) package cheese ravioli.  Any other pasta will do too.
  • 3 pints assorted grape tomatoes
  • 1 large tomato, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • pinch or two of ground pepper
  • 1/2 cup torn herbs such as basil, oregano, and parsley
  • 1 (8-oz) container of mascarpone cheese
1.  Put on your water to boil and set your oven to broil with the rack about 4-5 inches from the top.  Stir together your tomatoes, garlic and olive oil and place on a jelly roll pan.  Prepare your pasta according to the directions on the package then broil your tomatoes for 5-8 minutes, stirring halfway through.

2.  Transfer the tomatoes to a large bowl and top with cooked pasta, lemon juice, salt, pepper, fresh herbs, and mascarpone in dollops.  Stir everything together and serve immediately!


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