Castellane with Mascarpone and Roasted Grape Tomatoes

Ingredients for Castellane with Mascarpone and Roasted Grape Tomatoes

• 1125ml grape tomatoes or cherry tomatoes, halved lengthwise

• 450g castellane pasta or medium (regular) shells

• 140g mascarpone cheese (from a 1-lb container)

• 60g finely grated Parmigiano-Reggiano (1 cup)

• 1/4 tazza di erba cipollina fresca tritata

Put oven rack in upper third of oven and preheat oven to 204°C. Line a large shallow baking pan with foil and butter foil.

Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons black pepper. Roast until slightly plumped, 15 to 20 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 350ml pasta cooking water, then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoons salt, and 1/2 teaspoons black pepper and toss well, then cool to warm.

Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.

Avvertenza

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