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Rated 3.9 stars by 7 users
Dinner
4
10 minutes
10 minutes
1 box rigatoni, cooked
1 ½ pints cherry tomatoes
3-4 garlic cloves
Coarse sea salt
1 container mascarpone cheese
1 lemon (zest and juice)
¼ cup fresh basil, chopped
Freshly grated Parmesan cheese
Tuscan herb seasoning (to taste)
Olive oil
Preheat the Griddle: Heat one side of your Blackstone griddle to medium-high, and the opposite side to low.
Cook the Tomatoes: Add 2 tablespoons of olive oil to the medium-high side of the griddle. Add the cherry tomatoes, garlic cloves, and 2 pinches of coarse salt. Cover with a basting dome and allow the tomatoes to blister and pop open.
Make the Sauce: Once the tomatoes have popped open, smash the tomatoes and garlic together to form a sauce. Move the mixture to the low-heat side of the griddle. Add the Tuscan herb seasoning, mascarpone cheese, lemon zest, and juice from half the lemon. Stir in chopped basil and Parmesan cheese to taste, combining everything well.
Combine with Pasta: Add the cooked rigatoni to the griddle and toss it in the sauce until fully coated.
Serve: Remove the pasta from the griddle, and finish with additional Parmesan cheese and chopped basil.
Enjoy!
Dinner
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