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pappardelle pasta recipe Roasted Tomato Pappardelle With Basil Ribbons
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy pappardelle pasta recipe features roasted cherry tomatoes and fresh basil ribbons, creating an irresistible, comforting dinner. It’s perfect for busy weeknights and a healthy, flavorful choice.
Ingredients
- 1 pound (450g) pappardelle
- 2 pints (approx. 680g) cherry or grape tomatoes
- 4 cloves garlic, minced
- 0.25 cup (60ml) extra virgin olive oil
- 1 cup fresh basil, loosely packed ribbons
- 0.5 cup (50g) Parmesan cheese, grated (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast Tomatoes: Preheat oven to 400°F (200°C). Toss tomatoes, garlic, 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast 20-25 minutes until burst and caramelized.
- Cook Pappardelle: Boil salted water. Add pappardelle pasta, cook 8-10 minutes until al dente (chewy). Reserve 1 cup pasta water, then drain.
- Combine and Finish: Transfer roasted tomatoes and juices to a large bowl. Add hot pappardelle and the remaining olive oil. Toss gently to coat. Stir in basil and optional Parmesan. Add reserved pasta water if the dish is dry, until desired consistency. Taste and adjust seasoning.
Notes
To adjust consistency, add reserved pasta water as needed. For dryness, use more pasta water. For blandness, add a pinch of sugar or fresh lemon juice. Cook pasta al dente and serve immediately to avoid sogginess. Always use ripe, vibrant tomatoes and fresh basil for optimal sweetness and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 275 g)
- Calories: 600 calories
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 15 mg