• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 300 g cherry tomatoes , halved

  3. 2 tbsp chopped shallots

  4. 1/4 tspfinely chopped garlic

  5. 100 g passata

  6. 1 1/2 tbsp tomato puree

  7. 1/2 tbsp sun dried tomato puree

  8. 3 tbsp mascarpone

  9. 4 basil

  10. 300 g cooked spaghetti

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C/gas mark 4. Put the tomatoes cut side up on a baking sheet lined with baking parchment, drizzle over 1 tbsp of the olive oil and sprinkle with a little salt. Roast for 30 minutes until soft.

  2. Cook the shallot gently in the remaining oil for 10 minutes, or until soft. Stir in the garlic and cook for a further minute. Add the passatta, tomato purees and roasted tomatoes. Bring to a simmer and cook gently for 10 minutes.

  3. Sieve to remove the seeds and skin. Stir through the mascarpone and basil and toss the sauce through cooked spaghetti.


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