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CSA eats! tomatoes in Castellane with Mascarpone and Roasted Grape Tomatoes

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fabulous friend Laura made this a couple of years ago, and I’ve been saving the recipe since then! decided to make this with the small amount of sungold cherry tomatoes and saladette tomatoes we got in our CSA share. It turned out to not be that many tomatoes, so probably less than what the recipe calls for but it is totally fine. I only had an 8oz container of mascarpone, but it seemed to coat the pasta well enough. I used orecchiette pasta cause that’s what I had! I didn’t do the chives. I did bake it but like that it says you don’t have to. I tasted good as is before putting it in the oven as well!

Castellane with Mascarpone and Roasted Grape Tomatoes at epicurious.com

Gourmet | February 2004

yield: Makes 6 main-course servings
active time: 25 minutes
total time: 45 minutes

2 pints grape tomatoes or cherry tomatoes, halved lengthwise (had maybe 12ish cherry tomatoes and 4ish saladette tomatoes)
1 lb castellane pasta or medium (regular) shells (orecchiette)
1 1/4 cups mascarpone cheese (from a 1-lb container) (used 8oz container)
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/4 cup minced fresh chives (omitted)

Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil.

Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until slightly plumped, 15 to 20 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups pasta cooking water, then drain pasta well and transfer to a large bowl.

Add mascarpone and stir until melted. Add reserved cooking water, (I definitely did not add all that water! that is a lot of water! I put maybe 1/2 cup and that was plenty) tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and toss well, then cool to warm.

Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.

Cooks’ notes:
· Pasta can be prepared, but not baked, 3 hours ahead and kept, uncovered, at room temperature. ·You can serve the freshly tossed pasta without baking it. Sprinkle with remaining parmesan and chives.

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One response »

  1. Pingback: csa 2012 week 7 « dolce vita verde

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