Is anyone sick of tomatoes yet? I’m certainly not, and our garden is still giving us plenty to use. I know this is the time of year where seemingly every food blog switches over to pumpkin recipes, but, as much as I love pumpkin, I’m not ready to go there yet. I’m holding onto summer and all of its plump tomatoes and sweet corn and more herbs than I know what to do with.
Summer dinners around here involve as little cooking as possible. There are a lot of nights we throw everything on the grill so that we don’t even have to turn on the oven. There are other nights, usually when it rains, that we cook inside but choose something that doesn’t involve a lot of active cooking time. That’s the case with this pasta.
Roasted tomatoes are one of my favorite foods ever. It’s a wonder that they even make it to whatever dish I’m putting them in because I have been known to sneak a few (or more) off the baking sheet soon after they come out of the oven. For this dish, the roasted tomatoes are combined with pasta that’s coated in a rich sauce of mascarpone, white wine and Parmesan, then the whole thing is topped with more cheese and baked. It’s a quick and simple dinner, and it’s perfect for this time of year.