Confit tomato & mascarpone spaghetti

This recipe has been wildly popular on my Instagram and 9 million views and 300,000 saves later, I’m finally writing up the recipe for you to refer to here! Slightly sweet, creamy, rich and deeply comforting, this is a pasta dish that while not traditional in its method, is ridiculously delicious.

2 servings:

250g dried spaghetti

300g good quality cherry tomatoes

4 garlic cloves peeled

5tbsp extra virgin olive oil

200g mascarpone

Handful fresh basil

Pinch fresh thyme

Salt and pepper

30g grated parmesan or pecorino

Method:

Heat the oven to 200c.

Place the mascarpone in the middle of a baking dish (approx 20cm in diameter) and scatter around the tomatoes and garlic cloves.

Pour over the olive oil and bake for 20 minutes. Start cooking the spaghetti when the tomatoes have been in the oven for about 12 minutes.

Remove the tomatoes from the oven and mix lightly, pressing the garlic cloves with a fork.

Toss the spaghetti in the sauce and add in the torn basil leaves and parmesan/pecorino. Season and serve!