Angel Hair Pasta with Roasted Cherry Tomatoes, Mascarpone and Basil

"it’s like a hug but more tomato-y."
-- @isabellegenglish
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4-6

Recipe Card


  • 1 pound fresh or dried angel hair pasta
  • 2 pints cherry tomatoes
  • 8 garlic cloves
  • 1/4 cup extra virgin olive oil
  • Kosher salt and pepper, to taste
  • 2 1/2 tablespoon dried oregano
  • Pinch of red pepper flakes (optional)
  • 1/2 cup loosely packed basil leaves, chiffonade, plus more for serving
  • 1/4 cup mascarpone, plus more for serving
  • 1/2 cup freshly grated parmesan cheese, plus more for serving


  • Step 1

    Set rack into upper third of oven and preheat to 375℉.

  • Step 2

    Spread tomatoes and garlic into an even layer on a sheet tray. Drizzle with olive oil, season with salt and pepper and sprinkle with dried oregano and red pepper flakes, if using. Transfer to oven and roast until juices have released and tomatoes are very tender about 30 minutes. Transfer tomatoes and garlic to a large skillet off the heat.

  • Step 3

    Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), about 1-2 minutes for fresh, 7-10 for dried. Reserve 3/4 cup of pasta water.

  • Step 4

    Increase heat on tomatoes to medium. Drain pasta well and add pasta and reserved pasta water to the tomato sauce. Add mascarpone, basil, and parmesan cheese and cook until noodles are coated and the sauce is creamy about 2 minutes.

  • Step 5

    Garnish with a few dollops of mascarpone, fresh basil and freshly shaved parmesan cheese.