Pasta

Vegetarian

MAINS - LUNCH / DINNER

Bucatini with tomato & mascarpone

Ingredients

Caption 1 example
400 g	Bucatini
500 g	Vitto tomato and mascarpone sauce
250 g	Cherry tomatoes
	Red pepper flakes to taste (optional)
	Mascarpone to taste
	Extra virgin olive oil to taste

Under the spotlight

Pasta sauce featuring the classic flavour combination of tangy tomato and fragrant basil. Simple and delicious, a real crowd pleaser.

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Instructions

STEP 1

Cook the pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until al dente.

STEP 2

Prepare the sauce
While the pasta cooks, heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add the halved cherry tomatoes and sauté until they start to soften, about 3-4 minutes.

STEP 3

Add the sauce
Pour the Vitto Tomato & Basil sauce into the pan with the tomatoes and let it simmer for 5 minutes, stirring occasionally to combine the flavors.

STEP 4

Add the mascarpone
Stir in half of the fresh mascarpone and let it melt into the sauce, creating a creamy texture. Reserve the remaining mascarpone for garnishing.

STEP 5

Combine pasta and sauce
Once the bucatini is cooked, drain it and add it directly to the pan with the sauce. Toss everything together until the pasta is well coated with the sauce.

STEP 6

Serve and garnish
Serve the bucatini hot, topped with dollops of the remaining fresh mascarpone and garnished with fresh basil leaves.

CHEF TIPS

For an extra burst of flavor, add a pinch of chili flakes to the cherry tomatoes while sautéing, or drizzle a bit of balsamic glaze over the finished dish to enhance the natural sweetness of the tomatoes and balance the creaminess of the mascarpone.

Our recipe
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