What has happened to our summer?! The autumn came in quickly and with a great force. The temperatures are down and my flowers, that brought me so much joy through the summer, look like a bunch of scraggly spider legs hanging down flower baskets.
Not a pretty sight but inexplicably I am still clinging to them like a child who can’t let go of that ice cream stick although all that is left is a bit of sticky sweetness and memories of pure bliss.
So in that vein I’ve made a pot of pasta that combines both the memories of glorious summer, that are locked in beautiful flavours of sundried tomatoes and basil, and the warmth and comfort we associate with all things creamy.
I upped the creaminess factor by using silky and luscious Italian mascarpone. Ah, absolutely deeelicious! I don’t want to oversell it but this pasta recipe is a date night worthy!
What else is great about it this creamy pasta? It’s ready in 20 minutes! Yes, you can forget about being stuck in the kitchen and catch the last glimpses of sunshine!
- 1 lbs pappardelle or linguine
- 3-4 tbsp sundried tomato paste in oil
- 2 garlic cloves
- 5 basil leaves torn or 1/2 tsp dried basil
- 1/2 cup/ 125 ml mascarpone
- 1 cup of water reserved from cooking pasta
- parmesan to serve
- Cook pasta in a large pot of salted water according to package directions.
- While pasta is cooking add sundried tomato paste and minced garlic to a large pan and cook over low heat for 1- 2 minutes.
- Add basil, mascarpone and 1 cup of water taken from the pot with cooking pasta, allow for the mascarpone to melt and let it simmering for 3 more minutes. Taste and add salt if necessary.
- Drain pasta and toss it with the sauce.
- Serve immediate with some parmesan cheese and pepper to taste.