A soft, lush, cheeselike mascarpone adds a wonderful silkiness to this fast, fresh tomato-and-herb sauce. Avoid fresh cheeses like fromage blanc, lebneh and quark, which might be too tart to add to the already slightly tangy sauce.
More Italian Recipes
2 tablespoons extra-virgin olive oil
1 garlic clove, chopped
1 cup grape tomatoes, halved
3/4 cup mascarpone
Salt and freshly ground pepper
1 teaspoon sherry vinegar
2 tablespoons finely shredded basil leaves
How to Make It
Heat the olive oil in a medium skillet. Add the garlic and tomatoes and cook over high heat, stirring, until the tomatoes are softened, about 5 minutes. Add the mascarpone and cook over moderately high heat, stirring, until piping hot. Season the sauce with salt and 1/2 teaspoon of pepper, stir in the vinegar and basil and serve.
Other Cheese Choices: Crème fraîche or unsweetened Devon cream.
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