Quick Spaghetti with Mascarpone and Cherry Tomatoes

Preparation

• 1
  Bring plenty of water to a boil in a large pot. Salt (approx. 1 tbsp salt per 3 liters of water) and let it simmer gently while the sauce base is being prepared.
• 2
  Peel the onion and cut into fine half-rings. Finely chop the garlic.
• 3
  Heat olive oil and butter in a deep pan. Add the onion, lightly salt, and sauté over medium heat until golden brown. Finally, add the garlic and sauté briefly (approx. 1 minute), making sure it doesn't burn.
• 4
  Add the pasta to the boiling water and cook al dente. For fresh spaghetti, this takes approx. 3–5 minutes; for dried pasta, about 2–3 minutes less than indicated on the package. It's best to taste test in between.
• 5
  Add the whole cherry tomatoes to the pan. Cook for a few minutes, stirring occasionally, until they soften and lightly burst, but don't completely fall apart. Then remove the pan from the heat.
• 6
  Transfer the cooked pasta directly from the water to the pan with the tomatoes. Add about 150 ml of the pasta water and stir in the mascarpone. Using kitchen tongs or a wooden spoon, mix everything well until the mascarpone has melted and, together with the pasta water and tomato juice, forms a fine, creamy sauce. If the sauce is too thick, add a little more pasta water.
• 7
  Serve immediately, sprinkle with freshly shaved Parmesan, garnish with fresh basil, and season with freshly ground pepper.
• 8
  Tip: Only add the mascarpone when the pan is no longer on the hot stovetop, so that the sauce remains smooth and doesn't curdle.