Castellane with Mascarpone and Grape Tomatoes

The only reason I subscribe to Gourmet is for the "Five Ingredients" feature. This recipe is a staple in my house. Feel free to make substitutions if you can't find the ingredients. The mascarpone should not be hard to find anymore. Even Walmart has started to carry it. Just remember to eat this right away. It doesn't re-heat too well. But I don't think you'll have leftovers.


2 pints grape tomatoes or cherry tomatoes, halved lengthwise
1 lb castellane pasta or medium (regular) shells
1 1/4 cups mascarpone cheese (from a 1-lb container)
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/4 cup minced fresh chives

Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil.

Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon 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 1 1/2 cups 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 teaspoon salt, and 1/2 teaspoon 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.

Recipe courtesy of Gourmet magazine.