A quick and easy one pot pasta with fresh tomatoes, zucchini, and basil. And the creamy tomato mascarpone sauce will keep you coming back for more. Perfect for when you need to get dinner on the table fast!
In a Dutch oven or large pot, heat olive oil over medium-low heat. Add onions and sauté until translucent, about 5-6 minutes. Add garlic and oregano, and cook for an additional minute.
Add tomatoes, zucchini, tomato paste, and salt and stir to combine. Cook for another 4-5 minutes.
Pour boiling water and rotini into the pot. Give it a stir and simmer for 10-12 minutes. You may need to adjust the heat to low if it reaches a rapid boil and starts to splatter. Remove from heat.
Add mascarpone and basil and stir thoroughly. If mixture is too thick, add an additional tablespoon or two of hot water.
If the mascarpone tomato sauce is too thick and you want to thin it out a bit, add hot water one tablespoon at a time until desired consistency is achieved.Serve immediately or heat before serving. It can be stored in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.