Green Malfatti with Oven-Dried Tomatoes and Mascarpone



4 servings



1 recipe Green Pasta
1 cup Basic Tomato Sauce
2 cups oven-dried tomatoes
1 cup loosely packed basil leaves
6 oz. mascarpone cheese
2 tbsp. freshly ground black pepper


Bring 6 quarts water to boil and add 2 tbsp. salt. Roll the Green Pasta dough into 4 sheets on thinnest setting. Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pieces. Set aside under dampened kitchen towels.

In a 12- to 14-inch skillet, heat 1 cup Basic Tomato Sauce to simmer and add Oven-Dried Tomatoes. Return to simmer and set aside. Add basil leaves and let stand.

In a food processor, blend mascarpone and black pepper until well mixed and smooth (approximately 1 minute). Remove and set aside in a small bowl. Drop pasta into boiling water and cook 1 minute or until <I>al dente</I> yet softened. Drain pasta in colander over sink and pour into pan with tomato mixture. Return to heat and toss until well heated, approximately 1 minute. Pour into warm serving dishes, dollop with 7 to 8 spots of mascarpone mixture and serve immediately.

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3 Recipe Reviews


Christian reviewed Green Malfatti with Oven-Dried Tomatoes and Mascarpone on June 20, 2001

AAARRRGGGHHH!!! I want to find a recipe that tells me HOW to dry tomatoes and this is the closest I get: "See recipe elsewhere"!!!!! The food Gods are laughing at me! :P

Todd O.

Todd O. reviewed Green Malfatti with Oven-Dried Tomatoes and Mascarpone on August 22, 2001

While this is an interesting take on the concept, it is not authentic Malfatti which are made with spinach, ricotta, bread crumbs and parmesean cheese then rolled into gnocchi-like or small sausage shapes and either baked or cooked in boiling water.


You can use sun-dried tomatoes in place of oven-dried tomatoes. But, if you wish to use oven-dried tomatoes, just half some roma tomatoes, sprinkle salt over top, and bake them at a low temperature so that the tomatoes dry out instead of bake.