Ingredients
• 500g vine-ripened cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• 2 rosemary sprigs, leaves chopped
• 1/4 cup (60ml) olive oil
• 400g linguine
• 200g mascarpone
• 2 handfuls of rocket
• Shaved parmesan, to serve
Method
1. Preheat the oven to 200°C. Place the tomatoes in a roasting pan with the garlic and rosemary. Season well with sea salt and freshly ground black pepper, drizzle with the oil and roast for 15-20 minutes until tender.
2. Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain and return to the saucepan.
3. Gently combine the roasted tomatoes and the mascarpone in a large bowl to make a creamy sauce. Add the sauce to the pasta and toss well, then gently fold through the rocket until just wilted. Garnish with the shaved parmesan to serve.
