Burst Tomato, Mascarpone and Herb Tortellini Pasta
Burst Tomato, Mascarpone and Herb Tortellini Pasta
If you’re looking to use up summer cherry tomatoes, enjoy all those herbs like fresh basil leaves, or wow some guests, this cooked pasta recipe is for you. Who wouldn’t love a large bowl of burst tomatoes with mascarpone cheese? With just a handful of ingredients this easy pasta recipe offers much flavor and will be a one of your new favorite simple meals.
A Simple Great Recipe
This recipe may be the one most often requested by my Mom. In fact, it’s such a great meal that with her birthday coming up I’m declaring now that it’s what will be on the menu that evening. We may top the entire dish with shrimp or grilled chicken breasts, but either way, I’m glad we’ve got that settled.
You know how much I love a good meal plan? This is one of those pasta dishes that looks beautiful enough to serve to guests, and yet simple enough for a weeknight meal. Don’t shy away from the mascarpone cheese wondering if your kids will like it or not. It’s incredibly mild resulting in creamy pasta.
As for the simple tomato sauce, tell your kids that bursting the tomatoes brings out all the sugar in them, resulting in a lovely sweetness. I’m a firm believer in offering our kids the same meals we eat. I think you’ll be shocked by how well they adjust and like trying new things.
This is a great dish to get them involved with too, whether it’s taking leaves off the stems of a basil plant or helping you throw fresh tomatoes on a large pan. They can help after you’ve chopped fresh herbs or add in a good pinch of salt. Much like you, they’ll appreciate how quickly this dish is complete and ready to be devoured with only a few simple ingredients.
Notes on Ingredients
l love using tortellini here as it’s a bit heartier and more of a sturdy pasta. You could use cheese-filled ravioli as well and cook according the package’s instructions. This would make a really lovely cold pasta salad too, however if you try it that way I’d recommend using a cheese like feta. Cream cheese could be used here if you can’t find mascarpone!
The mascarpone melting on top of the warm pasta and roasted tomatoes is really just going to have you wondering why you ever eat out when you’re such a star in the kitchen, so try this version first before you make it cold!
Some more ways to vary it would be adding fresh baby spinach, crumbled Italian sausage, dashes of red pepper flakes and extra veggies like peppers and oregano sprigs. Tomato season is a great time to try this recipe. Thankfully here in Virginia my tomatoes produce well into September!
Notes on Cooking Methods
This dish comes together fairly quickly so read the recipe below before you get started. You’ll want to have your large dish out, a pasta pot, and all your ingredients ready. This burst tomato pasta is a favorite in our house and a recipe
I loved making, and photographing as well. I hope you enjoy it!
Burst Tomato, Mascarpone and Herb Tortellini
Ingredients
- 1 20 oz package herb chicken tortellini
- 3 pints assorted cherry tomatoes
- 1 head of garlic peeled and sliced
- 2 tbsp olive oil
- 2 lemons juice from both, zest from one
- 1 8 oz container mascarpone cheese
- 1 1/2 cups assorted herbs like oregano, parsley and basil, chopped
Instructions
- Fill a large pot with water, add 2 teaspoons of salt and bring it to a boil. Meanwhile, 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, seasoning well with salt and pepper. Prepare your pasta according to the directions on the package then broil your tomatoes for 7 minutes.
- While your pasta is cooking and the tomatoes are being broiled get your herbs together. I love the combination of basil, oregano, and parsley here, washing the herbs under water, tearing the leaves off the stems, and roughly chopping the herbs.
- When the pasta is done cooking quickly strain it in a colander and then transfer to a serving dish. Top the pasta with the tomatoes, garlic and their juices. Now it’s time for dolloping on the mascarpone, squeezing over the juice of two lemons, the zest of one lemon, and sprinkling over the herbs. Season with salt and pepper to taste, stir it up and enjoy!
