How to Make It
For the strawberries: In a small bowl, toss together the strawberries and sugar. Let macerate while you prepare the rest of the recipe.
For the Mascarpone-Vanilla Cream: In a medium-sized mixing bowl, whip the heavy whipping cream, mascarpone, and sugar either by hand or using a mixer just until stiff peaks form. Add vanilla and mix until just blended. Use immediately or store in the fridge, covered, for up to two days, bringing to room temperature before using.
Cook the pasta as per the recipe's or box's directions.
To finish the dish, plate the pasta and top with a heaping spoonful of Mascarpone-Vanilla cream and the macerated strawberries and their juices. Sprinkle with the toasted almonds, a few leaves of fresh mint, and a pinch of flakey salt. Drizzle with olive oil and serve.