Maine Food & Lifestyle has once again chosen to publish one of Chef Annie’s recipes from At Home, At Sea on their blog Plating Up. This vegetarian recipe for Tomato, Mascarpone and Kalamata Olive Pasta is very simple and unique. Mascarpone is a rich and creamy cow’s milk cheese that is often used Tiramisu. It is also great in pasta dishes such as lasagna and this one.
Tomato, Mascarpone and Kalamata Olive Pasta
1 tablespoon extra-virgin olive oil
4 cloves fresh garlic, minced
4 to 5 large plum tomatoes, peeled, seeded, and diced
32 black Kalamata olives, pitted
8 ounces Mascarpone cheese
2 tablespoons white wine
Salt and fresh black pepper to taste
Garnish:
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
Prepare enough pasta for four while making the sauce. Heat a sauté pan over medium heat. Add the olive oil and garlic and sauté for about 30 seconds.
Add the tomatoes and toss lightly; add the olives and cook for an additional minute or so. Add the wine and Mascarpone and cook until the cheese is melted. This whole process should not take long at all, maybe one minute. The point is not to stew the tomatoes, but have them retain their fresh taste.
Season to taste with salt and pepper. Arrange the pasta on the plates, sprinkle the Parmesan cheese it, then spoon the sauce on top of the cheese. Garnish with the parsley. Mangia!
Makes 4 servings
Recipe exerpted from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin
By Anne Mahle
© 2009 Maine Windjammer – Schooner J&E Riggin
