Roasted Tomato And Marscapone Late Summer Pasta

Tonight I was confronted with a vast basket of small garden plum tomatoes (about half the size of regular plums). Of all of our tomato plants this year, these ones fruited and produced the most prolifically. Added to the fact that they are delicious cooking tomatoes, I can't complain. I thought this up today as I was thinking what to do with them. I can't describe the delight this produced. The recipe that follows is good for two people, if one is a rather short woman and one is a male.

For Sauce:
enough small tomatoes, halved, to cover the bottom of a 13 x 9 baking dish in one layer (about 1 1/2 lbs)
1 small onion, chopped
3 cloves garlic, choppped
2 handfuls basil
salt and pepper
olive oil
1/4 cup marscapone cheese
1/4 cup parmesan cheese, grated
1/2 teaspoon hot pepper flakes

8 oz. cooked linguini, or other pasta of choice

For garnish:
extra parm, basil, and, for meat eaters, thinly sliced prosciutto

Roast tomatoes, coated with olive oil and salt, at 350 for 45 mins-1 hr (depending on your oven) until they are shriveled and most of the liquid is evaporated. Meanwhile, saute onion until translucent, add garlic, and cook until fragrant. Add roasted tomatoes with juices and stir to combine. (Be gentle—you don't want the tomatoes to completely disintegrate; you want them to remain relatively intact). Add chopped basil, salt and pepper to taste.

Meanwhile, drain pasta reserve 1/3 cup cooking liquid. Put pasta back in pot and add marscapone cheese and a bit of the cooking water over a low flame until the cheese melts. Add the parmesan and stir. Add tomato sauce to pasta and toss to coat. Add salt and pepper to taste, then serve with additional parm, basil, and prosciutto.




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