Calamarata pasta with tomato and mascarpone cheese

4

People

30

Minutes

Easy

Difficulty

Ingredients

380 g (2 jars) Saclà Tomato Mascarpone

320 g calamarata pasta

25 g coarse salt

1 organic lemon

Fresh aromatic herbs to taste

Extra virgin olive oil to taste

Method

1 In a big pot bring to boil approx. 3 litres of water to cook the pasta. Add the salt and the pasta.

2 Cook the calamarata pasta for approx. 15 minutes as per pack instructions.

3 Grate the lemon zest. Pay attention not to grate the white part as it could be bitter.

4 Finely chop the aromatic herbs.

5 Drain the calamarata pasta and lay it on a baking tray slightly greased with extra virgin olive oil.

6 Preheat the oven to 200°C.

7 Fill each pasta piece with Saclà Tomato Mascarpone and put in the oven for some minutes.

8 Dish out the calamarata pasta, drizzle with extra virgin olive oil and abundant sprinkle of lemon and aromatic herbs. Enjoy!