Festive Fusilli from 'Nigella Express' by Nigella Lawson
You can think of this either as a soaking up end-of-party meal for the hard core who managed to stay the course, or as a festive but unfussy supper you can get together quickly after some seasonal get-together or outing.
Should you be lucky enough to have any left over, this is a superb post-party breakfast forked straight from a container in the fridge.
And by 'sunblush' tomatoes, I mean those ones that are halfway between fresh and dried and come soaked in a seasoned oil in deli-counters.
1kg fusilli or other short pasta of your choice
600g sunblush tomatoes in seasoned oil
2 tsp Maldon salt or 1 tsp table salt
2 tsp sugar
40g (2 x 20g packets) curly parsley, chopped
Flaked Parmesan to serve
1 Put a pot of water on to boil for the pasta.
2 Take about 150g of the sunblush tomatoes and chop them finely. I use my mezzaluna here, as you can really mulch them.
3 Put the chopped tomatoes into a bowl with the remaining tomatoes, along with the vodka, salt and sugar. Leave to steep while you cook the fusilli.
4 Cook the pasta according to packet instructions, then drain and put back in the pan with the mascarpone, mixing well over low to medium heat.
5 Tip the steeped tomato mixture and half the chopped parsley into the pan, mixing well.
6 Pour into a bowl and sprinkle with Parmesan flakes and the remaining parsley.