Radiatori with roasted tomato mascarpone cream, charred zucchini, basil, and toasted pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes cut side up on a tray, add 4 garlic cloves, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until the tomatoes are concentrated and the garlic is soft.

2. 2

   While the tomatoes roast, toast the pistachios in a small skillet over medium heat for 2 to 3 minutes, stirring often. Remove and set aside.

3. 3

   Bring a large pot of well-salted water to a boil. Cook the radiatori pasta until al dente, following the package time. Before draining, reserve 3/4 cup / 180 ml of the pasta cooking water.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the zucchini. Cook for 4 to 5 minutes without stirring too much so it chars in spots. Add a pinch of salt and transfer to a plate.

5. 5

   In the same skillet, reduce to medium heat and add the butter with the remaining 1/2 tablespoon olive oil. Add the shallot, the finely chopped garlic clove, and the red pepper flakes. Sauté for 2 to 3 minutes until the shallot is tender.

6. 6

   Transfer the roasted tomatoes and roasted garlic to a blender or food processor. Add the mascarpone, grated Parmesan, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Blend until smooth and creamy.

7. 7

   Pour the tomato cream into the skillet with the shallot. Cook over medium-low heat for 2 minutes, then add 1/2 cup / 120 ml of the reserved pasta water and stir until silky. Adjust with more pasta water if needed.

8. 8

   Add the cooked pasta to the skillet and toss for 1 to 2 minutes so it absorbs the sauce. Fold in the charred zucchini and half of the basil.

9. 9

   Serve immediately and finish with the toasted pistachios, the remaining basil, and extra Parmesan if desired.