Simple delicious pasta. This Pappardelle Pasta with a Roasted Cherry Tomato Sauce is really beautiful. Simple, no fuss, no screw up, delicious recipes. I love this one because you can use all those cherry tomatoes before they go bad. I know sometimes I have the best intentions to eat a ton of cherry tomatoes, and the cartons full of colorful cherry tomatoes are irresistible in the market. They are so pretty. That is what makes this recipe such a great one to have in your repertoire! Use up those cherry tomatoes before they go bad. You can even freeze this sauce to use it when you are ready.
♥ Teri
Looking for more ways to use up all your tomatoes? Here are some of our favorites:
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Parpardelle Pasta with a Roasted Cherry Tomato Sauce
Use up those cherry tomatoes before they go bad! Our Pappardelle Pasta with a Roasted Cherry Tomato Sauce is delicious and easy to make. You can even freeze this sauce to use it when you are ready.
Servings:
INGREDIENTS
sauce
- 1 ½ pounds cherry tomatoes, halved
- 1 tablespoon thyme, minced
- 1 garlic clove, lightly smashed
- 2 tablespoons extra virgin olive oil
- 1 (28 ounce) can whole tomatoes with the juices
- 1 cup basil, roughly chopped
- 2 tablespoons oregano, minced
- ½ cup red wine
- 1 pound fresh parpardelle pasta
garnish
- 2 tablespoons basil, chopped
INSTRUCTIONS
- Preheat oven to 350°F.
- Bring a large pot up to a boil.
- Season with a generous amount of salt and add pasta. Stir.
- Cook until al dente, about 4 to 5 minutes for fresh pasta and 8 to 10 for dry.
- Drain, reserving ½ cup of pasta water, and gently toss pasta with olive oil. Set aside.
- Place the cherry tomatoes, thyme, garlic and olive oil onto a baking sheet and toss together.
- Roast in the oven for 20 minutes, or until soft and lightly caramelized.
- Pour half of the cherry tomatoes into a small bowl and set aside.
- Pour the remaining cherry tomatoes into a blender with the canned tomatoes, basil and oregano. Season with salt and pepper and puree until smooth.
- Pour the mixture into a saucepan and stir in the red wine.
- Simmer for 20 to 30 minutes. Season with salt and pepper.
- Toss the sauce, pasta and pasta water together and finish with remaining roasted tomatoes and chopped basil. Serve warm.
Serving: 1g Calories: 467kcal Carbohydrates: 82g Protein: 15g Fat: 7g Saturated Fat: 1g Sodium: 249mg Potassium: 876mg Fiber: 7g Sugar: 10g Vitamin A: 1247IU Vitamin C: 49mg Calcium: 129mg Iron: 5mg
CUISINE: Italian
KEYWORD: pasta recipe, pasta sauce, tomato pasta
COURSE: dinner
DIET : Vegetarian
Did you make this recipe? We want to see!
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Everything looks great
What type of red wine do you suggest? I live in Mexico so we dont have to many options. Thank you
I am genuinely making this for a first ‘me making dinner’ date with a new boy. Very nervous/excited! Looks delish. :)
How fun! I know how nerve-racking this can be, but this is such an easy and delicious recipe, you’ll be fine! Good luck, it’ll be great!
Looks really good! The tomato sauce looks pretty easy to make so I have you saved and will be making it soon, but probably not until after the holidays! However, I will follow up after posting to let you know how mine came out. ! Thanks for posting!!
I made this last night. ZOMG! A new favorite for us. Absolutely delicious.
This is almost too pretty to eat. But I totally would anyways.
This dish is amazing!! I added chili pepper flakes while the sauce was simmering to give it a little spice and invited my friend and my Italian neighbors for dinner- and the Italians loved it! Definitely a dish that I will make time and again- thank you!
Yay! So glad everything worked out great for you!
Well, I’ll be looking forward to making this on my Friday date! I’m sure he’s going to love it.
Ohhh!!! Please let us know how it goes! :)