Prep time 1 hr 15 minutes
6 plum tomatoes
8 cloves garlic
2 tbsp olive oil
salt and pepper
1 tbsp spiced honey
2 tbsp cider vinegar
2 cups water
3 tbsp grated parmesan
Salt to taste Pepper to taste
Heat the olive oil in a saucepan, and gently fry the garlic until golden. Add the bayleaf followed by the chopped tomatoes. Season lightly, add the vinegar, water and honey, and cook covered for 30 minutes at a gentle simmer. Cook the sauce down for a further 20 minutes uncovered to reduce.
Meanwhile, boil water for the pasta, and cook for half the requested time (for penne this was about 4 minutes). Strain and set aside.
Blend the sauce to a relatively smooth consistency, stir in the mascarpone and season to taste.
Mix with the pasta and transfer to an oiled baking dish. Cover in grated cheese, and season lightly, finishing with a drizzle of olive oil.
Bake in a preheated over at 185 degrees Celsius on fan and grill for about 15-20 minutes or until the top has browned and crisped.
Garnish with some torn basil, serve with a side salad – and enjoy!
The sauce can be made ahead of time and frozen. Alternatively, you can prep and cook the whole dish as per above, and then freeze once baked for future meals when you’re short of time.
Recipe and images by Julia Ripard using Milk Mascarpone imported by Quality Foods.