Spaghetti with Tomato and Mascarpone Sauce

Spaghetti with Tomato and Mascarpone Sauce

I added olives preserved in olive oil and mascarpone to store-bought tomato sauce. The garlic and chili flavoring add a delicious accent.

Ingredients: 2 servings

180 g
Store-bought tomato sauce (home-made is also OK)
250 g
Mascarpone/Hand-made mascarpone
100 g
Minced olives
Pickled Olive Oil
1 tablespoon
Boiled water, for boiling spaghetti
2 - 3 L
Salt, for boiling the spaghetti
1 tablespoon


1. Boil water in a pot. Once the water has boiled, add 1 tablespoon of salt then boil the spaghetti. In a pan add the minced preserved olives from together with chilis and the garlic. Pour in the olive oil and the tomato sauce and heat. Add mascarpone and mix well.
2. Once the spaghetti is boiled al dente, drain and add it to the pan, mixing well with the sauce. Cook for about a minute, then transfer to a plate and enjoy.
3. I recommend homemade mascarpone, found in (Recipe ID: 841291). You can make it a bit lighter than the store-bought version.
4. Pumpkin salad boiled in coconut milk (Recipe ID: 651867). Looks like a plate from a cafe!
5. Add dry-cured ham and asparagus for color and nutrients! Together with the homemade mascarpone.

Story Behind this Recipe

I wanted to hurry up and use the mascarpone I had left over from when I made lasagna.