Burst Tomato Pappardelle
This simple and delicious pasta dish features burst cherry tomatoes, garlic, basil, and Parmesan cheese tossed with pappardelle pasta.
Ingredients
- 12 ounces pappardelle pasta
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- ¼ cup olive oil
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil leaves, chopped
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pappardelle pasta according to the package directions until al dente. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add cherry tomatoes and cook, stirring occasionally, until they start to burst, about 5 minutes.
- Add minced garlic and red pepper flakes (if using). Cook for 1 minute more, or until fragrant.
- Add the cooked pappardelle pasta to the skillet and toss to coat with the sauce.
- Stir in the chopped basil and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately, garnished with additional basil and Parmesan cheese, if desired.
Notes
- For a richer flavor, you can add a splash of heavy cream or a dollop of ricotta cheese at the end.
- You can also add other vegetables to the sauce, such as zucchini, eggplant, or spinach.
- If you don't have pappardelle pasta, you can use any other wide ribbon pasta, such as fettuccine or tagliatelle.