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Spiraloni with cherry tomatoes and mascarpone sauce

Spiraloni with cherry tomatoes and mascarpone sauce


  1. Cook the Spiraloni in a large pot with boiling salted water until al dente. Drain.
  2. Peel and chop the onion. Wash and cut the tomatoes in halves.
  3. Sauté the onion in a pan with oil. Stir in the milk and mascarpone. If needed, add some more milk to reach a creamy consistency.
  4. Chop the olives and add together with the tomatoes to the sauce. Season with salt, pepper and herbs.


Ingredients [4 servings]

  • 1 package ALB-GOLD Spiraloni
  • 1 onion
  • 4 oz cherry tomatoes
  • 2 tbsp olive oil
  • 6.5 fl. oz. whole milk
  • 8.8 oz mascarpone
  • 3 tbsp black olives
  • salt, pepper
  • Italian herbs, chopped