Cherry tomato pasta is a simple dish for any day of the week. 20 minutes is all it takes to make this easy, tasty meal. Juicy cherry tomatoes, aromatic basil, mascarpone and Parmesan cheese ensures every bite is creamy and delicious.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Ingredients:
1 lb. Dry pasta
1 T. Kosher salt for your pasta water
Extra virgin olive oil
4-6 C. Cherry tomatoes, cut in half
4 cloves of garlic, minced
1/2 C. Fresh basil, chopped, more if wish
1 C. Mascarpone cheese
1/2 C. Parmesan or pecorino cheese, freshly grated

What to do:

Bring a large pot of salted water to a boil before preparing your sauce. Add pasta and cook until al dente. Reserve 2 cups of cooking water before draining.
In a large skillet over medium high heat add your olive oil and sliced tomatoes.
Next add your minced garlic and a splash of water, the water helps your garlic not to burn, mix well. Season with salt and pepper and allow to cook, stirring regularly until the tomato skins start to wrinkle. Squash some of the tomatoes to get all the juices to release. Once all the tomatoes have softened, reduce the heat. Add the drained pasta and basil with some of the reserved cooking water, about 1/2 C. Stir until well combined. Next add in your mascarpone and parmesan cheese mixing well until you get a creamy consistency – if it’s not quite there, add a small amount of pasta water at a time and continue to mix. If you find it to watery just cook it down a few minutes to let the moisture disappear.