Roasted-tomato pappardelle
14
PREP TIME
10 min
TOTAL TIME
25 min
Serves
4
Roberto Caruso
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.
Chatelaine Quickies: How to make fresh Sicilian pasta sauce
Nutrition (per serving)
- Calories
- 456,
- Protein
- 16 g,
- Carbohydrates
- 77 g,
- Fat
- 10 g,
- Fibre
- 5 g,
- Sodium
- 169 mg.
Wine Pairings
SIMPLE PASTA | FLIRTY BUBBLES
The citrus flavours in Roasted-Tomato Pappardelle are a wine-pairing puzzle that’s easily solved by a fun bottle of bubbly. This sparkler bursts with tropical fruit chased by tart, crisp citrus that makes a playful contrast with the tangy tastes in this dish.
Two Oceans Sparkling Sauvignon Blanc, South Africa, $13.
