Garden Pot Pappardelle

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Garden Pot PappardelleRecipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Roasting gives tomatoes deep richness in this super-simple pasta recipe. Make it with your own homegrown produce or ingredients from the farmers' market.
Serves 3

Ingredients

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1 pound tomatoes, cut in half horizontally
3 unpeeled garlic cloves
1 jalapeño chile
8 ounces pasta, such as pappardelle
Kosher salt
Freshly ground black pepper
1/4 cup chopped purple basil leaves
2 tablespoons chopped chives

Preparation

Prep: 45 Minutes

1. Preheat oven to 450°. Line a rimmed baking sheet with foil. Top with tomatoes, cut side up, garlic, and jalapeño. Roast until tomato softens and jalapeño is beginning to blacken, about 20 minutes.

2. Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeño, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.

3. Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.

Note: Nutritional analysis is per serving.

Created date

March 2010

Nutritional Information

Calories 322
Caloriesfromfat 10 %
Protein 12 g
Fat 3.7 g
Satfat 0.9 g
Carbohydrate 61 g
Fiber 4.4 g
Sodium 24 mg
Cholesterol 64 mg