So simple and so delicious. I absolutely love this dish, it’s full of flavour without having to get the chefs hat out. This dish is perfect for a weeknights meal after work for a quick dinner or even serving with garlic bread and a glass of red wine for date night!
You can also add in vegetarian chicken if you’d like something extra in your pasta but this also works perfectly just by itself. When using tinned tomatoes I like to fill about 50ml of water into the empty can and add it to the pan to ensure I don’t waste anything but this does mean you’ll need to heat the sauce up a little longer to reduce the extra water, if you decide not to add the water that is fine too but no need to simmer the tomatoes for too long!
I used fresh egg rigatoni so make sure you start cooking the pasta nearer to the end of the sauce being ready, unless you are using dry pasta and then you want to start cooking this before making the sauce. Any pasta would work perfectly with this sauce but rigatoni is perfect in soaking all the sauce up.
Ingredients (Serves 4)
- 2 tins of chopped tomatoes
- 100g Italian mascarpone
- 1 thinly chopped onion
- 2 crushed garlic cloves
- Pack of fresh rigatoni
- 2 tsp olive oil
- Pecorino shavings (make sure it’s vegetarian)
- Lemon thyme
- Drizzle of oil
- Start by boiling a big pan of water. Add a sprinkle of salt to the water.
- In a large frying pan start by heating your olive oil on a high heat.
- Add your onions and fry for about 2 minutes. Lower to a medium heat.
- Add in your crushed garlic and fry for a further 2 minutes.
- Add your tin of chopped tomatoes, add about 50ml of water into each can and then pour into the pan. Stir well and leave to simmer.
- Your water should be ready to cook your pasta in. I used fresh rigatoni which usually take 4 minutes to cook. Add your pasta into the water and cook for recommended time.
- Your chopped tomatoes would have reduced and thickened slightly, add in your mascarpone and stir well.
- Once your pasta is done, drain and then add into your sauce. Stir well and then serve with a drizzle of oil, pecorino shavings and a sprinkle of lemon thyme.