Recipe for Italian mascarpone and roast tomato penne

1. Preheat the oven to 180°C.

2. Place the tomatoes on a baking tray. Drizzle with olive oil, season with salt and pepper, scatter with rosemary and roast until wrinkled. About 25 to 30 minutes.

3. Cook the penne in a large pot of salted, boiling water until al dente or cooked so as to be still firm when eaten.

4. While the pasta is cooking, melt the butter in a pan. Add the roasted cherry tomatoes and the remaining rosemary. Squash the tomatoes with the back of a spoon to release the juices. Add the mascarpone and allow it to melt slowly over a low heat. Then add one handful of the rocket and let it wilt. Season to taste.

5. Drain the cooked pasta and toss through the sauce. Top with the remaining rocket and Parmesan shavings.

6. Serve and enjoy!