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

Grace Parisi
May 2006

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Recipe Summary

total:
15 mins
Yield:
1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Notes

Other Cheese Choices: Crème fraîche or unsweetened Devon cream.

Serve With

Pasta or risotto, broiled chicken, polenta, veal cutlets or roasted vegetables.

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