pappardelle with blistered tomatoes & roasted peppers | superman cooks

Pappardelle with Blistered Tomatoes & Roasted Peppers

  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 5-6 portions 1x
  • Category: Entrée
  • Cuisine: Italian-American


A garden-fresh pasta dish that is light and packed with summer flavors.



  • 1 lb pappardelle pasta
  • 20-25 cherry tomatoes
  • 4-5 banana peppers (we used half mild and half hot)
  • 1/2 C olive oil
  • 4 tbsp butter
  • 3 cloves garlic
  • 1/2 C fresh grated romano cheese
  • 1 tbsp black pepper corns
  • 10-12 basil leaves


  1. Boil pasta according to directions on package
  2. In a large sauté pan, add half the olive oil and garlic cloves over medium heat.
  3. Add tomatoes (cut in half) along with banana peppers sliced into 1/8 inch rings.
  4. Cook until pasta is done. When draining pasta, reserve 1/2 C of the pasta water for later.
  5. Add pasta directly to pan and toss into tomatoes and peppers.
  6. Add butter, pasta water and cracked pepper corns and cook over medium heat for about 5 minutes tossing frequently.
  7. Remove from heat and toss in cheese and torn basil leaves.
  8. Drizzle remaining olive oil and serve.

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