Roasted-Tomato Pappardelle
17
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
(Photo: Roberto Caruso; photo research: Gracia Soenarjo)
This roasted tomato pasta dish is a 20-minute wonder, bursting with juicy flavour.
Ingredients
2 pints cherry or grape tomatoes
2 tbsp olive oil
1/4 tsp salt
3 tbsp orange juice
2 250-g pkgs egg pappardelle pasta
113-g pkg herbed goat cheese, crumbled (optional)
Instructions
Preheat oven to 400F. Spread tomatoes on a parchment-lined baking sheet. Drizzle with oil. Sprinkle with salt and season with pepper. Roast in centre of oven for 15 min, stirring halfway through.
Remove from oven. Transfer tomatoes and any liquid into a large bowl and mash well with the back of a fork. Stir in orange juice. Mixture will be very liquid.
Cook pappardelle in boiling water according to package instructions, omitting salt. Drain and add to tomatoes. Toss until pasta is coated. Scoop into pasta bowls and top with crumbled goat cheese.
Nutrition (per serving)
Calories 456, Protein 16g, Carbohydrates 77g, Fat 10g, Fibre 5g, Sodium 169mg.