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Pappardelle with Garlic and Oven-dried Tomatoes

1/3 cup
extra-virgin olive oil
3 tablespoon s
sliced Double-Blanched Garlic
1/3 cup
Oven-Dried Tomatoes, cut into large pieces
medium tomatoes peeled, seeded, and chopped
Kosher salt and freshly ground white pepper
12 ounce s
fresh regular or spinach pappardelle
4 ounce s
Herbed Goat Cheese cut into small pieces
fresh basil leaves, cut into chiffonade
  1. In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste. 
  2. Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.

After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.

Talenti Rosso di Montalcino 2004 (Tuscany, Italy)

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About this Recipe

I like a wider pasta like pappardelle with this very simple sauce, a combination of fresh and oven-dried tomatoes.

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