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Tomato-Basil Pappardelle

If ever there were a pasta recipe to keep in your back pocket, it's this tomato-basil pappardelle. It's easy to make with simple ingredients, the best kind of meal.
4.89 from 9 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 556kcal

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 large shallot, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 4 tablespoons butter
  • ¾ cup dry-packed sun-dried tomatoes, roughly chopped
  • Pinch of crushed red pepper
  • 1 cup water or vegetable stock
  • 8 ounces pappardelle
  • 12–15 basil leaves, roughly chopped, plus a few leaves for garnish
  • 1 lemon, juiced
  • ½ cup heavy cream
  • ½ cup finely grated Parmigiano Reggiano
  • Salt and pepper to taste

Instructions

Sauté the shallot and garlic:

  • Heat the olive oil in a wide pot over medium heat. Once hot, add the shallot and cook for 3–4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.

Sauté the tomatoes:

  • Melt the butter into the garlic and shallot. Stir often to prevent the garlic from burning. Once the butter is bubbly, add the chopped sun-dried tomatoes. Cook, stirring regularly, for 2–3 minutes. Season with salt and a pinch of crushed red pepper to taste.

Simmer the sauce:

  • Pour in 1 cup water or stock and bring to a boil. Reduce heat to low and simmer for 15 minutes. It should reduce by about half.

Cook the pasta:

  • Bring a large pot of water to a boil. Add a generous pinch of salt and add the pasta. Cook until al dente. Remove 1 cup pasta cooking water and drain the pasta. Set aside.

Finish the sauce:

  • Stir the basil, lemon juice, and cream into the sauce. Turn the heat to medium. It should be bubbling but not boiling. Pour in half the pasta cooking water and whisk in the grated cheese. Continue whisking until the cheese is melted and the sauce is smooth. Season to taste with salt and pepper. Reduce heat to low.

Sauce the pasta:

  • Add the cooked pasta to the sauce and toss to coat, adding the remaining ½ cup pasta water as needed to loosen up the sauce. Turn off the heat.

To serve:

  • Divide the pasta between shallow bowls. Garnish with fresh basil and more grated Parmigiano Reggiano if you like. Enjoy!

Nutrition

Calories: 556kcal | Carbohydrates: 58g | Protein: 17g | Fat: 31g | Sodium: 334mg | Fiber: 5g | Sugar: 11g | Vitamin C: 24mg
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