Ingredients
Scale
- 8 ounces uncooked pappardelle pasta
- 2 tablespoons olive oil
- 4 large cloves garlic, pressed or finely minced
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper flakes
- 1 pound cherry tomatoes, halved
- 1 teaspoon fine sea salt
- freshly cracked black pepper
- 2 tablespoons lemon juice
- zest of 1 lemon
- optional garnishes: chopped fresh basil, freshly-grated parmesan, extra black pepper
Instructions
- Bring a large pot of generously salted water to a boil for the pasta.
- In a large skillet, heat olive oil over medium heat. Add garlic, tomato paste, and crushed red pepper flakes, stirring frequently for about 2 minutes until fragrant.
- Add cherry tomatoes, sea salt, and black pepper to the skillet, stirring briefly. Simultaneously, cook the pasta in the boiling water until just shy of al dente. Cook the tomatoes for 8 to 10 minutes until soft, reserving about 3/4 cup of the pasta water before draining.
- Combine the drained pasta with the tomato sauce in the skillet, adding splashes of reserved pasta water to coat evenly. Toss until the pasta is glossy and the sauce clings lightly.
- Remove from heat and mix in lemon juice and zest. Adjust seasoning with salt, black pepper, or red pepper flakes. Serve warm garnished with basil, parmesan, and additional black pepper.
Notes
For extra flavor, consider adding more crushed red pepper flakes if you enjoy a little heat.
This dish pairs well with a simple green salad or crusty bread for a complete meal.
Use your favorite type of pasta for a unique twist on the traditional pappardelle.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 2mg