Slow Roasted Tomato & Mascarpone Farfalle

Difficulty Level: Easy

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. farfalle

• 2 pints cherry tomatoes, halved

• 1/4 cup extra virgin olive oil

• 1/2 tbsp. sea salt

• 1 tbsp. crushed coriander

• 1/2 tbsp. marjoram

• 1/2 shallot, chopped

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• 8 oz. mascarpone

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 cup basil chiffonade

• Salt to taste

• Pasta water as needed

Directions:

1. Heat the oven to 300°F. Place the tomatoes on a baking sheet and drizzle with olive oil, crushed coriander, marjoram and sea salt. Roast for about 90 minutes until soft and semi dry.

2. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

3. Meanwhile, sauté the shallot in olive oil until soft and translucent, about 2-3 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant.

4. Stir in the tomato paste and salt to taste. Simmer on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

5. Stir in the mascarpone along with 1/4 cup of pasta water.

6. Strain the pasta and add it to the pan. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.

7. Stir in the Parmigiano, slow roasted tomatoes and basil.

8. Plate and top with more Parmigiano and basil.