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Roast Tomato Pappardelle
Pappardelle (from the verb pappare, which means “to gobble up”) are large, very broad flat pasta, originating from the region of Tuscany.
500g Pasta Vera Pappardelle
Tomatoes 250g (Cherry or whole)
Basil for garnish
Place the cherry tomatoes onto baking tray drizzle with oil and roast 20 minutes, or until soft and lightly golden. (these were cooked in an air fryer)
Bring a large pot of water to the boil, season with a generous amount of salt and add Pappardelle. Cook until al dente, about 4 to 5 minutes
Drain, reserving ½ cup of pasta water, and gently toss pasta with olive oil. Set aside.
Toss the hot tomatoes into the pasta and add some of the pasta water together and heat through.
Serve: with fresh basil
Pansotti in Parmesan Cream Sauce, topped with crispy Enoki mushrooms
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