Got lots of homegrown tomatoes and 30 minutes? Pappardelle Pasta with Blistered Tomatoes is a fresh, quick and easy weeknight meal.
What is Pappardelle Pasta?
Pappardelle are large, flat, ribbon shaped pasta made with eggs. They are easy to eat because you can twirl them around a fork, absorbing all of the sauce and savory flavor in one bite. You can usually find specialty packs of dried pappardelle in specialty stores (which we used here), or you can find fresh pasta in the refrigerated section.
This easy Pappardelle Pasta recipe features a simple, light summery sauce, made with blistered homegrown tomatoes and banana peppers. Like our Pasta Pomodoro, it's a great way to use up garden vegetables. The sweetness of tomatoes comes alive when you put heat to them, banana peppers add the perfect amount of heat, and the fragrance of the fresh basil pulls it all together.
Hint: like our Tagliatelle with Mushrooms and Lemon Shrimp Pasta, this meal is ready in 30 minutes.
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Ingredients
- PAPPARDELLE PASTA: we like pappardelle because it absorbs the flavors of the sauce best. You can also use fettuccine, tagliatelle, or penne.
- CHERRY TOMATOES: fresh cherry tomatoes or Roma tomatoes work best
- BANANA PEPPERS: banana peppers add heat. We used half mild banana peppers and half hot banana peppers to control the amount of spice.
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- BUTTER: we like salted butter for this recipe
- GARLIC: fresh garlic cloves, crushed
- ROMANO CHEESE: fresh grated romano cheese (pecorino Romano cheese also works).
- BLACK PEPPER: tbsp black pepper corns
- BASIL: 10-12 basil leaves
*see recipe card for quantities.
Instructions
- Cook Pappardelle: Boil Pappardelle pasta according package directions.
- Sauté Tomatoes and Peppers: In a large sauté pan, add half the olive oil and garlic cloves over medium heat. Add tomatoes (cut in half) along with banana peppers sliced into ⅛ inch rings.
- Reserve Pasta Water: Cook until pasta it is al dente. When draining pasta, reserve ½ C of the pasta water for later.
- Add Pasta to Tomatoes & Peppers: Add pasta directly to pan and toss into tomatoes and peppers.
- Make Sauce: Add butter, pasta water and cracked pepper corns and cook over medium heat for about 5 minutes tossing frequently.
- Serve: Remove from heat and toss in cheese and torn basil leaves. Drizzle remaining olive oil and serve.
Top tip
Fresh, quality ingredients make the best pappardelle pasta dish. Use fresh, locally grown tomatoes if possible, and the best quality olive oil you can afford. Good quality Italian Romano cheese also adds depth of flavor.
Variations
- ADD PROTEIN: add Easy Homemade Meatballs, Grilled Chicken or Grilled Shrimp to this recipe for a more hearty meal.
- PASTA OPTIONS: we like pappardelle noodles for this recipe because they absorb the flavors of the sauce nicely. Fettuccine, tagliatelle, spaghetti, or penne also work.
- MAKE IT CHEESY: this recipe uses a small amount of Romano cheese. You can make it cheesy by adding some fresh mozzarella or a burrata ball when serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a sauté pan over medium heat, adding olive oil if necessary.
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FAQ
We like cherry tomatoes for this recipe because they cook up fast and have full-bodied flavor. Roma tomatoes and heirloom tomatoes also work.
Some banana peppers can be hot, so we try to use a mix of hot and mild peppers. You can also use red bell peppers.
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Pappardelle Pasta recipe
Got lots of homegrown tomatoes and 30 minutes? Pappardelle Pasta with Blistered Tomatoes is a fresh, quick and easy weeknight meal.
- Total Time: 30 mins
- Yield: 5-6 portions 1x
Ingredients
- 1 lb pappardelle pasta
- 20-25 cherry tomatoes
- 4-5 banana peppers (we used half mild and half hot)
- ½ C olive oil
- 4 tbsp butter
- 3 cloves garlic
- ½ C fresh grated romano cheese
- 1 tbsp black pepper corns
- 10-12 basil leaves
Instructions
- Boil pasta according to directions on package
- In a large sauté pan, add half the olive oil and garlic cloves over medium heat.
- Add tomatoes (cut in half) along with banana peppers sliced into ⅛ inch rings.
- Cook until pasta is done. When draining pasta, reserve ½ C of the pasta water for later.
- Add pasta directly to pan and toss into tomatoes and peppers.
- Add butter, pasta water and cracked pepper corns and cook over medium heat for about 5 minutes tossing frequently.
- Remove from heat and toss in cheese and torn basil leaves.
- Drizzle remaining olive oil and serve.
Notes
Looking to add protein? Try adding our Quick & Easy Homemade Meatballs or grilled chicken or shrimp for a more hearty meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entrée
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 878
- Sugar: 20.4 g
- Sodium: 701.2 mg
- Fat: 41.3 g
- Carbohydrates: 99.4 g
- Protein: 33.6 g
- Cholesterol: 71.7 mg
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