Ingredients
Scale
- 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
Instructions
- Boil pasta according to directions on package. Cook until pasta is done. When draining pasta, reserve 1/2 C of the pasta water for later.
- 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 1/8 inch rings.
- 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
- To blister tomatoes, cook them over high heat in a hot skillet until their skins are charred and they soften. This intensifies their sweetness and adds a smoky depth, perfect for pasta sauces.
- If you can’t find pappardelle, try using fettuccine, tagliatelle, or even wide egg noodles. These will give you a similar texture and sauce-holding ability.
- Need protein? Add our Quick & Easy Homemade Meatballs, Grilled Chicken Breast or Grilled 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