Gemelli Pasta Recipe with Tomatoes and Mascarpone Recipe

Gemelli Pasta with Tomatoes and Mascarpone is a 30-minute family-friendly meal. Gemelli pasta goes well with this creamy mascarpone and blistered pan-roasted cherry tomato sauce! 


– 1 lb gemelli pasta (or other short pasta) – 1 pint cherry tomatoe – 3 cloves of garlic, minced – 1 shallot, minced – 2 tablespoons olive oil – 8 oz mascarpone cheese – ¼ cup Parmigiano or parmesan cheese, more for serving – 5 leaves fresh basil – Salt and Pepper to taste


Heat a large skillet or sauce pan on medium. Add garlic, shallots, and olive oil. Let the oil fragrance them for 15–30 seconds. Add cherry tomatoes. Roast and blister tomatoes over medium-high heat.

Step 1

White Line

Lower the heat and add the mascarpone cheese when the tomatoes are done. Mix it around until the cheese melts. Add the Parmesan cheese and mix it in until it's smooth.

Step 2

White Line

Use a big pot with salty water to cook your pasta. As the package says, boil the pasta until it's al dente. Save 1 cup of the pasta water before you drain it. Add the drained pasta to the sauce that has already been made.

Step 3

White Line

Toss in the pasta water that you saved. Add the basil leaves and mix. Wrap the pasta in the sauce. Add more Parmesan cheese and freshly ground black pepper on top. Serve and have fun!

Step 4

White Line

also see

also see

Easy Italian Sausage and Peppers Skillet Recipe