Italian
Pasta with Tomatoes, Mascarpone and Basil
by Gambero Rosso · 452K subscribers on YouTube
Chef Peppe Guida cooks pasta like risotto using only tomato passata instead of water, then finishes with fresh tomato salad, basil oil, and mascarpone for a creamy, summer-inspired dish.
- Difficulty
- medium
Ingredients
8 items- Olive OilA drizzle for cooking and for dressing
- 1 pcsGarlicOne clove, left whole and removed later
- Tomato PassataUsed to cook the pasta instead of water
- 2 pcsSan Marzano TomatoesFor the fresh tomato salad
- Oxheart TomatoOne generous wedge for the salad
- SaltTo taste
- MascarponeA few tablespoons, added with fingers
- BasilFor basil oil and fresh leaves for garnish
Method
- Heat a drizzle of olive oil in a pan without frying; add one clove of garlic and a little tomato passata.
- Add more tomato passata and then place the pasta in the pan as if cooking risotto.
- Cook the pasta, but instead of adding water, add more tomato passata whenever the liquid dries up.
- Season with a pinch of salt and a drop of olive oil; taste and adjust as needed.
- While the pasta cooks, prepare a fresh tomato salad: halve two San Marzano tomatoes and cut a thick slice of each; cut a generous wedge of cuore di bue tomato.
- Dress the tomato salad with a drizzle of olive oil.
- When the pasta is al dente and the sauce has thickened, turn off the heat.
- On the serving plate, spread a little basil oil as a base.
- Place the cooked pasta on the basil oil.
- Top the pasta with all the tomato varieties, including the seeds, so they are immersed in the tomato sauce.
- Add mascarpone using your fingers – the heat of the pasta will melt it naturally.
- Finish the dish with a final scattering of fresh tomatoes and basil leaves.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
