Steps for cold pasta with speck, mascarpone, and roasted tomatoes

• To make this creamy cold pasta with speck, mascarpone, and confit-style roasted tomatoes, first prepare the tomatoes. I won’t be making the classic confit recipe but a quicker version. Wash the tomatoes well and cut them in half. Line a baking sheet or tray with parchment paper and place the tomatoes cut-side up. Drizzle each tomato with extra virgin olive oil, enough salt and sugar, and finally a sprinkle of fresh or dried oregano. Bake in a preheated fan oven at 392°F for about 10-15 minutes or until they start to wilt and darken or roast. Remove them from the oven and let them cool. Meanwhile, sauté the speck in a pan with a drizzle of oil for a few minutes and set aside to cool. In a saucepan, cook your chosen pasta shape in salted hot water; I used fusilli. While the pasta is cooking, in a large bowl, place the mascarpone and work it with a few spoons of pasta cooking water until creamy. When the pasta is cooked, drain it and add it to the bowl with the mascarpone, speck, and confit-like tomatoes, mixing carefully.

  

• When you are ready to enjoy it, just complete the dish with a sprinkle of black pepper and some fresh basil leaves. This cold pasta with speck, mascarpone, and roasted tomatoes is excellent enjoyed both hot and cold in summer. I hope you enjoy my latest recipe, see you next time, friends.