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Pappardelle Pasta recipe

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5 from 1 review

Looking for a quick weeknight dinner? Pappardelle Pasta with Blistered Tomatoes is simple, fresh, and ready in 30 minutes.

  • Total Time: 30 mins
  • Yield: 5-6 portions 1x

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

  1. 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.
  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. Add pasta directly to pan and toss into tomatoes and peppers.
  5. Add butter, pasta water and cracked pepper corns and cook over medium heat for about 5 minutes tossing frequently.
  6. Remove from heat and toss in cheese and torn basil leaves.
  7. 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.
  • Author: Superman Cooks
  • 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