Preparation Time: 15 minutes / Cooking Time: 40 minutes / Serves 4 – 6
Ingredients
- 125g mascarpone
- 6 tomatoes
- 500g spaghetti
- ½ brown onion, diced
- 1 garlic clove, crushed
- 1 tbsp (30ml) olive oil
- 1 tbsp Muscat/Topaque
- parmesan cheese
- salt & pepper to taste
Method
- Preheat your oven to 200°C fan forced.
- Place the tomatoes on a lined baking tray. Drizzle with the olive oil and bake in the oven for 25 minutes.
- About 5 minutes before the tomatoes are ready, heat a saucepan with a little bit of oil and add the garlic and onion. Cook for about 6 minutes until they have caramelised.
- Add the tomatoes to the onions and garlic. With a wooden spoon break apart the tomatoes. Add the mascarpone and Muscat/Topaque and reduce for 10 minutes on a medium heat.
- While the tomatoes are cooking, boil a pot of water, add a dash of oil and a pinch of salt. Once the pot reaches a boil add the pasta and cook as per the instructions on the packet.
- Once the pasta is ready , drain and add the pasta to the sauce. Mix well and season to taste.
- Put the pasta onto plates, shave some parmesan atop each dish and serve.
Notes
It’s best to use a fleshy sauce tomato like Roma or San Marzano for this dish but if you can’t get your hands on either, any good quality tomato variety will do.