Sheet Pan Pasta Recipe
Recipe by Anna Gass on INSTANT ITALIAN with Anna Gass.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- ¼ cup extra virgin olive oil
- 2 cups cherry tomatoes
- 1 medium onion, rough chop
- 3 cloves of garlic, smashed
- 5 to 6 basil leaves + more for garnish
- ½ cup chopped parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked pepper
- 1 cup mascarpone cheese
- 1 lb rigatoni
- ¼ cup parmigiano reggiano, freshly grated
Directions
Preheat oven to 400 degrees.
Pour olive oil on a 13x18 baking sheet. Toss tomatoes, onion, garlic, herbs, salt and pepper out evenly over the oil. Roast for 25 minutes, until the vegetables are browned and soft.
Boil the pasta water. Cook pasta.
Place all the items in a blender with mascarpone and blend. Season to taste. Add ¼ cup of water water and blend again.
Toss the pasta with the sauce and add a bit more pasta water. Garnish with cheese and some more fresh basil.