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Farfalle al Mascarpone
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Description
Farfalle al Mascarpone: butterfly pasta with a melt-in- your-mouth tomato/mascarpone sauce.
Ingredients
- 1 box (16 Oz. Box) Farfalle Pasta
- 1 can (14.5 Oz. Can) Whole Italian Tomatoes
- 1 whole Onion, Minced
- 1 clove Garlic, Crushed
- 1 bunch Fresh Basil, Roughly Chopped
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 2 ounces, weight Mascarpone Cheese
- Parmigiano Reggiano (optional)
Preparation
Into a large saute pan, add your oil and butter and heat over medium heat. Add your onions, garlic, tomatoes and basil. Stir together and season with salt. Reduce to LOW and cook for approximately 15-20 minutes.
WHILE sauce is cooking, place a large pot of water on to boil. Season water generously with salt. When water is boiling, add your pasta and cook until al dente. Reserve 1/2 cup of the cooking liquid and then drain pasta and set aside briefly. When sauce has finished cooking, transfer it into your food processor, food mill, blender, or use your immersion blender (whatever you have available) and pulse until it has a smooth and silky consistency. Return to the pan and mix in the mascarpone. Check for seasoning and salt if necessary.
Once blended completely, add the pasta into the sauce and toss well. Add the reserved cooking liquid if sauce is too thick. Garnish with additional basil if desired and Parmigiano Reggiano!
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5 Comments
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kika35 on 6.30.2010
I have made this twice now and really like it. I doubled it the secnd time and it didn’t turm out quite as well. I agree with the PP about using less onion.
When you all made it did you drain the whole tomatoes first, or include the juices?
melissaw on 4.28.2010
I made this on Sunday night, and it was fabulous.
mcn89 on 3.24.2010
I’m a vegetarian and I love when I find veggie-friendly recipes!!
I made this with only a few differences. I didn’t have any fresh basil
so, I did use the dried kind. I also added some mushrooms and a little bit of chopped spinach (my way of sneaking in the greens LOL)…and it came out wonderful! Thank you for sharing such a tasty pasta dish.
kellysahm on 3.11.2010
I made this recipe for my family of 8 last night(6 kids, hubby and myself)!!! It’s a keeper! Only one of the kids didn’t seem to like it. It was very yummy!!!
mommycooks on 3.9.2010
I was looking for a recipe I could make for a vegetarian friend who just had a baby and came across this. I doubled the recipe so I could take dinner to her and still have some left over for us. My picky 3yr old seemed to like it
The only thing I would do different next time is to use less onion. I used two small onions since I doubled the recipe and the onion flavor was a bit too overpowering. However, topped with melted Parmigiano it was a winner anyway!
Thanks for sharing