Recipe & photography by Ed Barrow.
Ingredients
- 200g of tomatoes, halved
- 1/2 a white onion, thinly sliced
- 2 clove of garlic, skin on
- 1 tsp of dried oregano
- 150g of Northern Pasta Co Fusilli
- 1 large bunch of basil
- 1/2 tbsp of red wine vinegar
- 2 tbsp of extra virgin olive oil
- 3 large tbsp of mascarpone
- 80g of grated cheddar cheese
Method
Start by preheating the oven to 180C fan. Add the tomatoes, onion, garlic and oregano to an oven tray. Season generously with salt and pepper and drizzle with olive oil. Mix everything together then place into the oven to roast for 20-25 minutes or until the tomatoes have softened and brolem down and released their juices.
Place a large pan of well salted water on to boil for the pasta.
Meanwhile, make the basil purée by blending the basil, vinegar and extra virgin olive oil with a pinch of salt. Blend until smooth, adding a small splash of water to loosen it down if needed. Leave to one side.
Once the tomatoes are roasted, add the fusilli to the boiling water and cook for 6 minutes or until just al-dente.
Whilst the pasta is cooking, finish the sauce by removing the tomatoes from the oven. Place the grill onto high to preheat. Squeeze out the garlic flesh and discard the skins. Tip the contents of the oven tray into a blender and add the mascarpone. Blend until smooth. Mix the sauce with the cooked pasta and then place into an oven proof dish. Add the cheese and then grill for 4-5 minutes until bubbling and starting to crisp up around the edges.
Remove from the grill and finish by spooning over the basil purée over the top.
