Indulge in the vibrant flavors of our Roasted Tomato Pappardelle with Garlic and Chili! This incredibly satisfying pasta dish features sweet, bursting tomatoes roasted to perfection alongside mellow, caramelized garlic cloves and a hint of fiery chili. When slow-roasted, the tomatoes and garlic become incredibly sweet and concentrated, creating a rustic yet elegant sauce that’s bursting with flavor. Pappardelle, with its wide, flat ribbons, is the perfect pasta choice for catching every delicious morsel of the chunky, rich sauce.
This recipe simplifies the process by letting the oven do most of the work. You’ll roast a medley of tomatoes – cherry or canned San Marzano work beautifully – with olive oil, garlic, and chili flakes until they are soft and jammy.
Perfect for a weeknight meal or an impressive yet easy dinner party, our Roasted Tomato Pappardelle offers a fresh, rustic taste of Italian cooking. Garnish with fresh basil or Parmesan cheese for an extra layer of deliciousness. Get ready to experience pasta perfection!
Ingredients
2 pints grape tomatoes, halved
1 lb favorite pasta
5 cloves of garlic, minced
1/4 cup torn basil leaves
1/2 tsp crushed red pepper flakes
7 tbsp olive oil
Grated Parmesan cheese
Fine sea salt and ground black pepper
Method
Preheat oven to 350 degrees.
Cook pasta according to directions, to match when tomatoes will be finished.
Place tomatoes cut side up on a baking sheet and drizzle with the olive oil and scatter minced garlic and crushed red pepper flakes on top. Season with salt and pepper to taste.
Roast tomatoes until they start to collapse and brown, about 15-20 minutes.
Transfer tomatoes and any liquid to a large serving bowl.
Add the drained pasta and basil and toss to combine.
Top with Parmesan and serve.
