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Garden Pot Pappardelle

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 45 mins
Yield Serves 3
Roasting gives tomatoes deep richness in this super-simple pasta recipe. Make it with your own homegrown produce or ingredients from the farmers' market.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.