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Spaghetti with antipasti cream

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Ingredients for 2 servings:

  • 160 g spaghetti
  • 8 date tomatoes
  • 1 garlic clove(s)
  • 4 tbsp antipasti, e.g. zucchini, tomatoes, mushrooms, peppers, olives
  • 1 tbsp mascarpone
  • 2 tbsp extra virgin olive oil
  • 1 tsp butter
  • 2 tbsp Parmesan, freshly grated
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Recycling leftovers

Bring a sufficient amount of water to a boil, add salt, and cook the pasta until al dente. In the meantime, halve the cherry tomatoes and remove the stems. Peel the garlic clove and finely chop. Roughly puree the antipasti vegetables and mix with the mascarpone and Parmesan cheese. Heat the oil and butter in a pan and toss the tomato halves. As soon as the skins start to peel off, add the vegetable mixture and heat gently. Season the cream with salt and pepper, if desired. Drain the pasta and serve on warmed plates with the vegetable cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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