Creamy Tomato Pasta (2 ingredients!)
This Creamy Tomato Pasta Sauce takes 2 minutes to make and requires just 2 main ingredients!
Servings: 3
Cost: £1.50 / $2
Equipment
- Large Frying Pan & Wooden Spoon
- Large Pot & Tongs
- Mug (for scooping pasta water)
Ingredients
- 12oz / 350g Long Cut Pasta (here I use Bucatini Spaghetti)
- 3/4 cup / 190g / 6.7oz Sun Dried Tomato Pesto (see notes)
- 3/4 cup / 150g / 5oz Mascarpone
- Salt & Pepper, as needed
Instructions
- Pop your pasta in salted boiling water and cook until al dente. Don't drain.
- A couple of minutes before the pasta is done, add the pesto to a pan over low heat. Once it starts very gently bubbling, add in mascarpone and stir until melted and combined with the pesto.
- Using tongs, transfer the pasta straight from the pot into the pan. Toss to combine, adding the leftover starchy pasta water in the pot to thin out the pasta sauce as needed.
- Season with salt and pepper then serve up and enjoy!
Video
Notes
a) Sun Dried Tomato Pesto - you can find this in most stores, or you can whip up some homemade sun dried tomato pesto! I know 190g / 6.7oz is a specific amount, but in the UK most jars of pesto are 190g so it makes sense.
b) Starchy Pasta Water - Make sure the water is heavily salted so you don't dilute the flavour of the sauce. Also make sure you boil the pasta in fairly shallow water, just so it's nice and starchy. This will help create a nice creamy/glossy consistency.
c) Heat - Try and keep the heat fairly low to avoid the pesto splitting or mascarpone curdling.
d) Additions - A bit of inspiration for additions based on what I've added in the past:
- Smoked Sausage
- Chicken
- Spinach
- Fresh Basil
- Chilli Flakes
- Parmesan
Nutrition
Calories: 926kcal | Carbohydrates: 96.92g | Protein: 18.86g | Fat: 53.88g | Saturated Fat: 15.595g | Polyunsaturated Fat: 8.251g | Monounsaturated Fat: 26.823g | Cholesterol: 56mg | Sodium: 831mg | Potassium: 520mg | Fiber: 13.5g | Sugar: 2.3g | Vitamin A: 1448IU | Vitamin C: 2.7mg | Calcium: 200mg | Iron: 2.9mg