Fill a large pan with boiling water, season with salt and place on a high heat. Add 500g penne pasta and boil for 10 minutes, stirring regularly.

While the pasta is cooking, heat a large frying pan on a high heat. Add 2 tbsp olive oil followed by 650g halved baby plum tomatoes and 4 cloves grated garlic, and **30g torn basil leaves. Cook for 5 minutes until the tomatoes start to break down. Season with salt and lots of black pepper before adding 3 tbsp mascarpone cheese and stir well until the mascarpone has melted.

Drain the pasta once cooked to al dente (with a bite), and reserve 3-4 tbsp of the pasta water. Add the pasta, plus the reserved water into the tomato sauce and coat the pasta really well. Divide between 4 pasta bowls and serve with 60g grated parmesan (if using). Toss 150g salad leaves with the juice of half a lemon and a drizzle of olive oil (optional serving suggestion).