Slow Roasted Tomato & Mascarpone Fusilli

Difficulty Level: Easy

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fusilli

• 2 pints cherry or grape tomatoes, halved

• 1/4 cup extra virgin olive oil

• 1 tbsp. sea salt

• 1 tbsp. crushed coriander

• 1/2 tbsp. oregano

• 1/2 cup mascarpone

• 2-3 sprigs of basil

• 1/2 cup Parmigiano Reggiano, finely grated

• 4 oz. burrata

• Parsley, chili flakes & basil for garnish

• Extra virgin olive oil to finish

• Pasta water as needed

Directions:

1. Heat the oven to 300°F. Add the tomatoes to an oven-safe baking dish. Drizzle with olive oil, crushed coriander, oregano and sea salt. Roast in the oven for 90 minutes.

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, add the roasted tomatoes to a blender along with the mascarpone, basil, Parmigiano and 1/3 of cup pasta water. Blend until smooth.

4. Strain the pasta and add it to the pan along with the roasted tomato sauce. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

5. Plate and top with the burrata, parsley chili flakes, basil and a drizzle of extra virgin olive oil.