Recipe Fresh Pappardelle With Roasted Tomato Sauce

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PARPARDELLE PASTA WITH A ROASTED CHERRY TOMATO SAUCE



Parpardelle Pasta with a Roasted Cherry Tomato Sauce image

Use up those cherry tomatoes before they go bad! Our Pappardelle Pasta with a Roasted Cherry Tomato Sauce is delicious and easy to make. You can even freeze this sauce to use it when you are ready.

Provided by Teri & Jenny

Categories     dinner

Time 1h15m

Number Of Ingredients 10

1 ½ pounds cherry tomatoes, halved
1 tablespoon thyme, minced
1 garlic clove, lightly smashed
2 tablespoons extra virgin olive oil
1 (28 ounce) can whole tomatoes with the juices
1 cup basil, roughly chopped
2 tablespoons oregano, minced
½ cup red wine
1 pound fresh parpardelle pasta
2 tablespoons basil, chopped

Steps:

  • Preheat oven to 350°F.
  • Bring a large pot up to a boil.
  • Season with a generous amount of salt and add pasta. Stir.
  • Cook until al dente, about 4 to 5 minutes for fresh pasta and 8 to 10 for dry.
  • Drain, reserving ½ cup of pasta water, and gently toss pasta with olive oil. Set aside.
  • Place the cherry tomatoes, thyme, garlic and olive oil onto a baking sheet and toss together.
  • Roast in the oven for 20 minutes, or until soft and lightly caramelized.
  • Pour half of the cherry tomatoes into a small bowl and set aside.
  • Pour the remaining cherry tomatoes into a blender with the canned tomatoes, basil and oregano. Season with salt and pepper and puree until smooth.
  • Pour the mixture into a saucepan and stir in the red wine.
  • Simmer for 20 to 30 minutes. Season with salt and pepper.
  • Toss the sauce, pasta and pasta water together and finish with remaining roasted tomatoes and chopped basil. Serve warm.

Nutrition Facts : ServingSize 1 g, Calories 467 kcal, Carbohydrate 82 g, Protein 15 g, Fat 7 g, SaturatedFat 1 g, Sodium 249 mg, Fiber 7 g, Sugar 10 g

PAPPARDELLE WITH SIMPLE TOMATO SAUCE



Pappardelle With Simple Tomato Sauce image

Make and share this Pappardelle With Simple Tomato Sauce recipe from Food.com.

Provided by Laka

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, peeled and finely sliced
1 fresh red paprika, halved, deseeded and finely sliced
1 small bunch fresh basil, leaves picked
800 g whole tomatoes, tinned
1 tablespoon pickled capers
1 teaspoon sea salt
1 teaspoon black pepper
500 g fresh lasagna sheets
parmesan cheese, grated

Steps:

  • Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
  • Add most of the basil, stir and wait few seconds until wilted.
  • Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
  • Stir in capers, sea salt and pepper. Set aside and keep warm.
  • On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
  • Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
  • Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.

Nutrition Facts : Calories 535.5, Fat 5.7, SaturatedFat 0.9, Sodium 599.6, Carbohydrate 102.5, Fiber 6.6, Sugar 8.6, Protein 18.3

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