2 pints cherry tomatoes, halved lengthwise
4 cloves garlic, peeled
Kosher salt and freshly ground black pepper
Olive oil
1 pound shell (or other shape) pasta
1¼ cups mascarpone cheese
Pinch red pepper flakes
¼ cup dry white wine
2 ounces finely grated Parmesan cheese (1 cup)
¼ cup shredded fresh basil
This recipe is easily adaptable, and I think it would be great with any number of additions – spicy sausage, roasted red peppers, breadcrumbs for topping. Make it as is (which is quite delicious) or change it up based on what you’ve got on hand.
Heat the oven to 400 degrees and line a baking sheet with foil.
Toss the tomatoes and garlic with 1 tablespoon of olive oil, and season generously with salt and pepper. Arrange in a single layer on the baking sheet, and roast until slightly plumped, about 20 minutes, tossing halfway through the baking time. Once cool, remove the garlic cloves and mince.
Meanwhile, cook the pasta in a large pot of salted boiling water, until just shy of al dente. Reserve 1 cup of the pasta water before draining the pasta.
Transfer the pasta back to the pot. Add the mascarpone and stir until melted. Drizzle in the pasta water and stir until the sauce is thinned but not watery. Add the wine, red pepper flakes, garlic, tomatoes, half of the Parmesan and 3 tablespoons of the basil. Season to taste with salt and pepper.
Lightly grease 6 individual gratin dishes, or one 9×13 baking dish. Top the pasta with the remaining Parmesan.
Bake for 15-20 minutes, until the pasta is golden and bubbly. Remove from oven and top with remaining basil. Serve immediately.