- 1½ kg tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, crushed
- 300ml /½ pt vegetable stock
- 4 tbsp mascarpone
- small bunch basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 500g pack penne
- 125g ball mozzarella, torn
- 50g parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.