Creamy Tomato Fettuccine Pasta with Kayla

Creamy Tomato Pasta with Herb Breadcrumbs

Ingredients - Serves 2

• 900g Cherry Tomatoes
• 4 Sprigs Fresh Oregano
• 8 Garlic Cloes, Smashed
• 1 Cup Olive Oil
• 1tsp Salt
• Freshly Cracked Black Pepper
• 230g Cubed Baguette
• 4tsp Fresh Herbs, Chopped (Oregano, Parsley, Rosemary)
• 900g Fettuccine Pasta
• 20g Coconut Flour
• 1 Cup Mascarpone Cheese
• ½ Cup Grated Parmesan Cheese
• Fresh Basil Leaves

Instructions

• Preheat the oven to 190°c. Add the cherry tomatoes, oregano, and garlic to a large 10” cast-iron skillet. Cover with the olive oil, and season with the salt & lots of freshly cracked black pepper. Toss to combine. Roast for 1 hour until the tomatoes are soft and caramelized.
• Meanwhile, add the cubed baguette to a food processor. Pulse until finely chopped. Heat a skillet over medium heat and add enough olive oil to cover the bottom. Once hot, add the breadcrumbs. Toast for a couple of minutes until golden and crisp, stirring often. Transfer the breadcrumbs to a large bowl and toss them with a good pinch of salt plus the chopped fresh herbs. Let cool.
• Bring a large pot of salted water to a boil. When the tomatoes have about 5 minutes of roasting left, drop the fettuccine. Stir well and cook for 1 minute less than the package’s instructions.
• Remove the roasted tomatoes from the oven and let cool for a minute or so. Discard the oregano sprigs. Transfer the entire mixture to a blender. Blend until smooth. Slowly add in the mascarpone, parmesan, and 1 cup of starchy pasta water from the pasta pot, blending until incorporated.
• Drain the pasta and add it back to the pot. Pour in the creamy tomato sauce and stir really well to combine. Over low heat, continue to stir for a minute or so until the sauce clings to the pasta. Taste the pasta and season with more salt if needed.
• Serve the pasta with the herb breadcrumbs and fresh basil over top.