VERY EASY RECIPE
Pappardelle with roasted cherry tomatoes
Add papardelle to your pasta… repertory for even more impressive pasta dishes. The recipe we present here is with a fragrant tomato sauce.
HELPINGS: 2
PREPARATION: 30'
INGREDIENTS
- 250 g ILIS pappardelle
- 1/2 glass white wine
- Chicken broth
- 150 g cherry tomatoes
- 2 cloves of garlic
- A sprig of rosemary
- A sprig of oregano
- 1 tsp sugar
- Fresh cheese or parmesan
- Olive oil
- Salt and pepper
Pappardelle
7'
INSTRUCTIONS
- Cook the pasta 2 minutes less than the proposed time on the package. Put one cup of pasta broth aside, then strain.
- Cut the cherry tomatoes in half, put them in a baking pan and drizzle with olive oil. Add chopped rosemary, sugar and the garlic cut in thick slices.
- Bake in a preheated oven at 200 °C for 10-15 minutes.
- Fry the garlic in a pan with a bit of olive oil.
- Add the roasted tomatoes and, once hot, pour in the wine.
- Add the chicken broth (or a cube) and the water we saved from the boiled pasta. Stir gently until some of the fluids evaporate.
- Add the cooked pappardelle and mix gently.
- Add chopped fresh oregano and serve with soft cheese or parmesan.
