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Heirloom Tomato and Herb Pappardelle

Photo: Randy Mayor; Stylist: Jan Gautro
Yield 6 servings
This simple-to-prepare vegetarian entrée may become your summertime standby. Use any combination of heirloom tomatoes you like—a variety of colors and tastes is ideal. The tasty sauce can double as a bruschetta topping for an easy appetizer. Add grilled shrimp for a heartier dish.


  • 12 ounces uncooked pappardelle (wide ribbon pasta)
  • 1/4 cup extra-virgin olive oil, divided
  • 2 cups thinly sliced shallots (about 2 large)
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
  • 1/2 cup (2 ounces) shaved pecorino cheese

Nutrition Information

  • calories 397
  • fat 13 g
  • satfat 3.2 g
  • monofat 7.4 g
  • polyfat 1.3 g
  • protein 14 g
  • carbohydrate 59.1 g
  • fiber 5.5 g
  • cholesterol 10 mg
  • iron 3.2 mg
  • sodium 448 mg
  • calcium 158 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated. Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1 1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.

  3. Wine note: The burst of fresh tomato flavor in this pasta dish calls for a super fresh, snappy wine. Pinot grigio fills the bill. Choose one from the Alpine region of northern Italy called the Alto Adige. The cool climate results in the best, impeccably fresh pinot grigios in Italy. My favorite producer: J. Hofstätter. The 2007 is about $ —Karen MacNeil