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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


  • 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.


Looking to add protein? Try adding our Quick & Easy Homemade Meatballs or grilled chicken or shrimp for a more hearty meal.

  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Entrée
  • Cuisine: Italian-American


  • 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

Keywords: pasta, pappardelle, easy, tomatoes, tomato, ltalian, pepper, banana pepper, dinner

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