A delicious, unusual, and easy to make pasta dish that’s sure to please those you serve it to.

Tomato, Mascarpone and Kalamata Olive Pasta
Anne Mahle, At Home At Sea

1 Tablespoon extra-virgin olive oil
4 cloves fresh garlic, minced
4 to 5 large plum tomatoes, peeled, seeded, and diced
32 black Kalamata olives, pitted
8 ounces Mascarpone cheese
2 Tablespoons white wine
Salt and fresh black pepper to taste
Garnish:
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley

Prepare enough pasta for four while making the sauce.

Heat a saute pan over medium heat. Add the olive oil and garlic and saute for about 30 seconds. Add the tomatoes and toss lightly; add the olives and cook for an additional minute or so. Add the wine and Mascarpone and cook until the cheese is melted. This whole process should not take long at all, maybe one minute. The point is not to stew the tomatoes, but have them retain their fresh taste. Season to taste with salt and pepper.

Arrange the pasta on the plates, sprinkle the Parmesan cheese on it, then spoon the sauce on top of the cheese. Garnish with the parsley. Mangia!

Serves 4.

Anne Mahle is the author of At Home, At Sea: Recipes from the Maine Windjammer J. & E. Riggin. She lives in Rockland.