Jono & Jules do food & wine

An easy pasta dish from Persiana Everyday by Sabrina Ghayour. Ready in 10 minutes and perfect for midweek.

Wine Suggestion: A crisp and fresh Sartarelli Verdicchio dei Castelli di Jesi Classico which lifts the dish and adds an extra roundness and depth. Easy white peach flavours but with that classic green almond twist at the end that bring both wine and food together.

Penne with spicy tomato & mascarpone sauce – serves 2

• 200g penne pasta
• 2 tbsp olive oil
• 4 big garlic cloves, thinly sliced
• 2 tbsp tomato purée
• 150g mascarpone cheese
• 1 tsp pul biber chilli flakes
• 2 handfuls of Greek basil – we used some regular basil

Cook the pasta in plenty of salty water according to the timings on the pack.

Meanwhile, warm a frying pan over a medium heat, and add the olive oil. Add the garlic and cook gently until soft and translucent.

Add the tomato purée, mascarpone and most of the chilli flakes, then stir until you have a smooth sauce.

When the pasta is cooked, scoop it out with a slotted spoon and straight into the frying pan with the sauce. Season well with plenty of salt and black pepper. You might need to add a bit more pasta water to loosen to a creamy sauce.

Serve in warm bowls with a sprinkle of pul biber and the basil leaves.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster*, 2022.)