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.
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Parpardelle Pasta with a Roasted Cherry Tomato 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
- 2 tablespoons basil, chopped
- 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.