Pasta plate

Name: Pasta plate
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Pasta (Sagne Torte- Pasta from Apulia; reduce cooking time when using a different type of pasta); 7-10 Tbsp Salt; 150 g Carrots; 2 Tomatoes; 2 Onions; 1 Garlic clove; 1 Rosemary stalk; 1 collar Marjoram; 1-2 TABLESPOONS Butter or margarine; 100 ml White wine; 100 ml Vegetable stock; 300 g Mascarpone (Italian cream cheese); 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Pasta (Sagne Torte- Pasta from Apulia; reduce cooking time when using a different type of pasta)
7-10 Tbsp Salt
150 g Carrots
2 Tomatoes
2 Onions
1 Garlic clove
1 Rosemary stalk
1 collar Marjoram
1-2 TABLESPOONS Butter or margarine
100 ml White wine
100 ml Vegetable stock
300 g Mascarpone (Italian cream cheese)
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Cook the pasta in boiling salted water for about 15 minutes. In the meantime for the sauce peel carrots, wash them and dice them very finely. Wash and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes. Peel and chop onions and garlic. Wash the herbs and chop them, except for something to garnish. Melt the fat.
2
Sauté onions, garlic and carrots in it. Douse with white wine. Let it boil down for 2-3 minutes at high heat. Heat the stock and mascarpone. Season to taste with salt and pepper. Fold in herbs and tomato cubes, let it simmer a little bit. Serve pasta and sauce garnished with fresh herbs