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Roast Tomato, Mascarpone and Rocket Pasta

Serves 4


  1. 600g (1lb 8oz) small vine tomatoes, halved
  2. 2 cloves garlic, finely sliced
  3. 2 sprigs fresh rosemary, chopped
  4. 3 tblsp Suma olive oil (GT018)
  5. 400g (1lb) Suma spaghetti (WT090)
  6. 150g (6oz) mascarpone
  7. A couple of handfuls of rocket leaves
  8. Vegetarian parmesan shavings to serve (CV143)


  1. Pre heat the oven to 200°C (gas mk 6). Put the tomatoes in a roasting tray with the garlic and rosemary. Season well and drizzle with olive oil. Roast for 15-20 mins until tender.
  2. Cook the pasta in a pan of boiling water until al dente. Drain and return to the pan.
  3. Once the tomatoes are cooked, mix in the mascarpone to make a creamy sauce and add to the pasta. Toss well, then stir in the rocket leaves. Serve topped with parmesan shavings.

This recipe is from the Suma cook book (BK082)

Submitted by on April 15, 2011 – 10:14 amOne Comment

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