Photo: Iain Bagwell; Styling: Kevin Crafts Photo by: Photo: Iain Bagwell; Styling: Kevin Crafts

Garden Pot Pappardelle

Roasting gives tomatoes deep richness in this super-simple pasta recipe. Make it with your own homegrown produce or ingredients from the farmers' market.

Sunset APRIL 2010

  • Yield: Serves 3
  • Prep time: 45 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 10%
  • Protein: 12g
  • Fat: 3.7g
  • Saturated fat: 0.9g
  • Carbohydrate: 61g
  • Fiber: 4.4g
  • Sodium: 24mg
  • Cholesterol: 64mg

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Garden Pot Pappardelle Recipe