Easy Pasta With Tomato Mascapone Sauce And Scallops Food

EASY PASTA WITH TOMATO MASCAPONE SAUCE AND SCALLOPS

Steps:

• Boil water and cook linguini to package directions.
• Dry scallops very well with a paper towel. Season with salt and pepper. In a large skillet, drizzle with olive oil and saute scallops until just opaque, about 2 minutes.Remove scallops to a plate.
• In the same skillet, add garlic, red pepper flakes and dried oregano. Saute for a few more minutes.
• Add tomato puree, fresh oregano, salt and pepper, Parmesan cheese and stir in mascapone cheese. Cook for a few minutes.
• When pasta is done, use tongs or ladle to directly take from water into sauce, tossing the sauce and pasta together. You may want to add 1/2 c of pasta water as well. Add scallops and toss to coast. Taste for seasonings.

SCALLOPS MASCARPONE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
• Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
• Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.

TOMATO & MASCARPONE PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
• Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
• Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.