Tagliatelle with Cherry Tomatoes and Mascarpone Recipe

Prep Time Cook Time Serves
10m 20m 2

A deliciously simple pasta dish for the summer months when cherry tomatoes are at their best. Most important ingredient in this recipe, in my opinion, is the garlic. Adds a lot of flavor and works so well with the cherry tomatoes.


  • 1/4 cup olive oil
  • 6 ounces (about 20) cherry tomatoes
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch sugar
  • 6 ounces tagliatelle pasta
  • 5 ounces mascarpone
  • handful fresh basil leaves for garnish


Heat the olive oil in a large skillet over medium heat. Add the garlic and cherry tomatoes. Sauté, stirring frequently for 10 minutes or until the tomatoes have softened. While cooking, add in the salt, pepper and sugar. Take care not to burn the garlic.

While the tomatoes are cooking, cook the pasta according to package instructions. Once cooked, transfer the cooked pasta, using tongs, directly from the pot of water into the skillet. Toss to coat the pasta in the garlic oil and transfer to a single serving dish or individual bowls. Top with spoonfuls of mascarpone and a sprinkle of fresh basil leaves. I like to serve with some more salt and pepper on the side for guests to add as they like.



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