Creamy Cavatappi with Roasted Cherry Tomatoes, Confit Garlic and Mascarpone with Toasted Almonds and Basil

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and garlic cloves on a small baking tray. Add 45 ml (3 tbsp) olive oil, 4 g salt, black pepper, and red pepper flakes. Toss well to coat.

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   2. Roast the tomatoes and garlic for 22 to 25 minutes at 220 °C / 425 °F, stirring once halfway through, until the tomatoes are softened, browned around the edges, and releasing their juices, and the garlic is tender and sweet.

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   3. Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

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   4. Bring a large pot of well-salted water to a boil. Cook the cavatappi according to package directions until al dente, usually 9 to 11 minutes. Before draining, reserve 180 ml (3/4 cup) of the pasta cooking water.

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   5. Transfer the roasted tomatoes, confit garlic, and all their juices to a large skillet or shallow pot. Crush some of the tomatoes and garlic with a spoon to create a rustic base.

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   6. Reduce the heat and add the mascarpone, grated Parmesan, lemon zest, and lemon juice. Stir in 120 ml (1/2 cup) of the reserved pasta water and mix until the sauce is creamy and glossy.

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   7. Add the cooked pasta to the skillet along with the remaining olive oil, fresh basil, and more pasta water as needed. Toss for 1 to 2 minutes so the sauce coats every piece of pasta. Taste and adjust with the remaining salt if needed.

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   8. Serve immediately and finish with the toasted almonds on top and, if desired, a little more Parmesan and fresh basil.

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   9. If reheating, warm gently over low heat until the pasta is fully hot, about 74 °C / 165 °F in the center, adding a splash of water to loosen the sauce.