Mutti Cherry Tomatoes, 400g

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Taste and adjust the seasoning- add in some more salt, pepper, extra herbs and some lemon juice to balance the sauce. Where possible, we would always go for plum tomatoes. Whole tomatoes tend to be less processed than chopped ones – which means they have a fresher flavour and keep more of their natural sweetness. Chopped tomatoes also release more water (or can even have water added, if they are very cheap) –so we think that plum tomatoes give you more flesh and far more flavour for your money. Consider the cooking method. Different cooking methods can affect how much seasoning a dish needs. For example, grilling or roasting tends to bring out the natural flavours of ingredients, so you may need to use less seasoning and a moist cooking method (like this one-pot sauce and pasta) will require more seasoning. Although passata is often made from broken tomatoes, the high-quality brands should still have lots of sweetness. If you want to achieve a really authentic Italian result, make your own passata by pressing, sieving and bottling fresh plum tomatoes yourself. PURÉE The pasta cooks right in the mascarpone tomato sauce so you only need one pan and about 25 minutes.

Tinned tomatoes- tinned tomatoes is great for this recipe because the quality and flavour are consistent unlike fresh tomatoes that are seasonal. Start with a small amount of seasoning and taste as you go. It's always easier to add more seasoning than it is to try to fix a dish that is overly seasoned. *If you are accidentally heavy-handed with the salt, try adding some lemon juice to balance it out. Balance the flavours. A good dish will have a balance of sweet, sour, salty, and bitter flavours. For this pasta, much of the sweetness comes from the cherry tomatoes.

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Start with a flavourful base- when garlic and onions are softened they release their sugars and oils which caramelize and help to create a rich flavour. This also softens them so they blend well if you're making a smooth sauce. Add in the tomatoes- tinned chopped tomatoes or smooth passata are both great choices for any tomato-based sauce. If it looks like there is not enough liquid, you can add a little more at a time. As always it is better to do this gradually so you don't add too much. There’s often a lot of choice in the tinned tomato aisle and, in general, it’s safe to say that you get what you pay for. The better quality your tomatoes, the richer and more flavourful your sauce. When you taste premium and budget varieties side by side, you can definitely notice the difference in flavour. You can improve the quality of your sauce 10 times over by choosing a good brand of tinned toms! Pasta- with creamy tomato sauces I prefer a long thin pasta like spaghetti but you can easily use penne, rigatoni, or other short pasta.

Dried herbs can be added at the beginning, but fresh herbs should be added just before you serve it. Lemon juice- rich creamy sauces really benefit from adding lemon juice. The acid helps to cut through the rich creaminess of the mascarpone and lift the flavour of the tomatoes. Simmer- let the sauce simmer on medium-low heat for about 20 minutes to let the flavours blend together.

I never specify the amount of salt in a recipe because it's completely subjective to your personal taste and possible health requirements, but here are some general guidelines. Frozen veg is best added near the end of cook time, as it will reduce the heat in the pan and frozen veg doesn't need long to heat through. This tomato mascarpone pasta is an easy, one-pan 30-minute pasta recipe that is a luscious and decadent dish. Rich, creamy mascarpone cheese perfectly balances the sweet and tangy tomatoes. Silky, al dente pasta is then tossed with the velvety creamy tomato sauce, creating the perfect one-pot dinner.