Heirloom Tomato And Herb Pappardelle Recipe

Name: Heirloom Tomato And Herb Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked pappardelle (wide ribbon pasta); 1/4 cup extra-virgin olive oil, divided; 2 cups thinly sliced shallots (about 2 large); 4 garlic cloves, thinly sliced; 1 tablespoon chopped fresh oregano; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces; 1/2 cup (2 ounces) shaved pecorino cheese

Servings: persons

12 ounces uncooked pappardelle (wide ribbon pasta)
1/4 cup extra-virgin olive oil, divided
2 cups thinly sliced shallots (about 2 large)
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup (2 ounces) shaved pecorino cheese

1
Cook pasta according to package directions, omitting salt and fat. Drain.
2
While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; saute 5 minutes, stirring occasionally. Add garlic; saute 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated. Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1 1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.
3
Wine note: The burst of fresh tomato flavor in this pasta dish calls for a super fresh, snappy wine. Pinot grigio fills the bill. Choose one from the Alpine region of northern Italy called the Alto Adige. The cool climate results in the best, impeccably fresh pinot grigios in Italy. My favorite producer: J. Hofstatter. The 2007 is about $ -Karen MacNeil

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces uncooked pappardelle (wide ribbon pasta), 1/4 cup extra-virgin olive oil, divided, 2 cups thinly sliced shallots (about 2 large), 4 garlic cloves, thinly sliced, and more.

Yes, Heirloom Tomato And Herb Pappardelle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heirloom Tomato And Herb Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions