Cooking a delicious and hearty dinner is as easy as shelling pears, and pasta will come in handy. This dish becomes aromatic thanks to a creamy sauce with mascarpone cheese and grated parmesan.
It is necessary
- Serves 4:
- - 500 g of pasta or pasta in the form of large shells;
- - 2 anchovies;
- - 4-5 sun-dried tomatoes;
- - 240 g mascarpone cheese;
- - 1/2 tbsp. milk;
- - 1/2 tbsp. cream;
- - 1 tbsp. grated parmesan cheese;
- - salt to taste;
- - ground black pepper;
- - 2 tbsp. l. butter;
- - 2 cloves of garlic;
- - 1 sprig of thyme for garnish.
Instructions
Step 1
Turn the oven on to preheat. Pour water into a large saucepan, bring to a boil, add salt to taste, boil the pasta until half cooked. You should use a large paste, for example, in the form of large shells, then the finished dish will look beautiful and appetizing.
Step 2
Chop the garlic finely. Melt the butter in a hot skillet over medium heat, add the garlic, stir with a spatula until tender, taking care not to burn the butter. Pour in milk and cream, stir for a minute. Turn off heat, leave until creamy mixture cools down. If it is not possible to use sun-dried tomatoes, you can take 3 medium fresh tomatoes, remove the skin, free from seeds, juice and chop finely. Add to garlic and butter, simmer with milk and cream for a minute.
Step 3
Prepare the sauce. In a blender, combine the prepared milk mixture, mascarpone, half the grated Parmesan cheese, sun-dried tomatoes (if not available, see step 2) and the anchovies.
Step 4
Place the pasta in a baking dish and top with the creamy sauce. Season with salt and ground black pepper. Sprinkle thickly with the rest of the grated Parmesan cheese. Add a sprig of thyme. Place in hot oven until cheese is melted and golden brown.
