RECIPE | Mascarpone and roasted tomato penne

"This is one of my favourite dishes," says Natasha Sideris, who opened the first Tashas restaurant in 2005.

"I love the combination of peppery rocket, salty Parmesan, creamy mascarpone and the smoky acidity of the roasted tomatoes, which cuts through the richness of it all. It is a bit decadent but somehow it's not heavy. It's the perfect pasta for a filling summer meal."

Serves: 4

Ingredients:

1kg cherry tomatoes

40ml olive oil

Salt and black pepper

Pinch rosemary

500g penne pasta, uncooked

100g butter

Pinch fresh rosemary, chopped

320g mascarpone cheese

Salt and pepper

2 large handfuls rocket, chopped

40g Parmesan shavings

Method:

1) Preheat the oven to 180°C. Place the tomatoes on a baking tray. Drizzle with olive oil, season with salt and pepper, scatter with rosemary and roast until wrinkled.

2) Cook the penne in a large pot of salted, boiling water until al dente.

3) While the pasta is cooking, melt the butter in a pan. Add the roasted cherry tomatoes and the remaining rosemary. Squash the tomatoes with the back of a spoon to release the juices. Add the mascarpone and allow it to melt slowly over a low heat. Then add one handful of the rocket and let it wilt. Season to taste.

4) Drain the cooked pasta and toss through the sauce. Top with the remaining rocket and Parmesan shavings.

 Recipe and image: ‘Tashas: Timeless Café Classics’ by Natasha Sideris. Published by Jonathan Ball (R400).