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    Home > Blog > Pasta & Noodles > Pappardelle Pasta with a Roasted Cherry Tomato Sauce

    Pappardelle Pasta with a Roasted Cherry Tomato Sauce

    by Teri Lyn Fisher · Published: Jul 20, 2011 · Modified: Nov 28, 2020

    Jump to Recipe
    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. 
    A recipe for Cherry Tomato Sauce for pasta, close up view.
    A close up on pappardelle pasta covered in a roasted cherry tomato sauce with torn basil.

    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

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    Roasted Cherry Tomato Sauce that covers pasta.

    Parpardelle Pasta with a Roasted Cherry Tomato Sauce

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    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. 
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr
    Total Time: 1 hour hr 15 minutes mins
    Servings: 5

      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

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    July 20, 2011 / 11 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Simple Spinach and Ricotta Stuffed Shells
    Next Post: Uni Spaghetti Next Post >

    Reader Interactions

    July 20, 2011 / 11 Comments

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    1. Paul

      August 21, 2022 at 4:45 am

      Everything looks great

      Reply
    2. María

      January 07, 2014 at 7:30 pm

      What type of red wine do you suggest? I live in Mexico so we dont have to many options. Thank you

      Reply
    3. Hannah

      March 19, 2012 at 6:40 am

      I am genuinely making this for a first ‘me making dinner’ date with a new boy. Very nervous/excited! Looks delish. :)

      Reply
      • Jenny Park

        March 19, 2012 at 9:22 am

        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!

        Reply
    4. Elena

      December 17, 2011 at 10:36 am

      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!!

      Reply
    5. Deanna

      November 29, 2011 at 2:56 am

      5 stars
      I made this last night. ZOMG! A new favorite for us. Absolutely delicious.

      Reply
    6. Katie

      October 26, 2011 at 7:32 am

      This is almost too pretty to eat. But I totally would anyways.

      Reply
    7. Kerstyn

      September 26, 2011 at 6:05 pm

      5 stars
      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!

      Reply
      • Teri Lyn Fisher

        September 26, 2011 at 6:18 pm

        Yay! So glad everything worked out great for you!

        Reply
    8. Robyn

      August 29, 2011 at 11:52 pm

      Well, I’ll be looking forward to making this on my Friday date! I’m sure he’s going to love it.

      Reply
      • Teri Lyn Fisher

        August 29, 2011 at 11:57 pm

        Ohhh!!! Please let us know how it goes! :)

        Reply

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