Tomato and Mascarpone Pasta
1 lb. spaghetti, cooked al dente according to package directions
1 medium onion, finely diced
2 garlic cloves, finely chopped
2 14-oz cans diced tomatoes
5 oz Mascarpone (found in the imported cheese section of the grocery store. It looks like cream cheese but that's where the similarity ends)
1 tsp Italian seasoning
salt and pepper
Freshly grated Parmesan
Finely dice the onion and grate the garlic. Heat some olive oil and saute the onion for about 4 minutes, until translucent. Add the garlic and give it about 30 seconds to become fragrant. Add the diced tomatoes. Season with salt and pepper and Italian seasoning and let simmer for 30 minutes.
Stir in the Mascarpone into the tomato sauce and check the seasonings. Adjust if needed. Finish with lots of finely minced fresh basil.
Add to the pasta and serve, passing freshly grated Parmesan separately.