Heirloom Tomato and Herb Pappardelle

Name: Heirloom Tomato and Herb Pappardelle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 4 garlic cloves, thinly sliced; 2 kilograms heirloom tomatoes, seeded and cut into 1/2-inch pieces; 1 teaspoon kosher salt; 59 milliliters extra-virgin olive oil, divided; 1 Tbsp chopped fresh oregano; 340 grams uncooked pappardelle (wide ribbon pasta); 57 grams 1/2 cup shaved pecorino cheese; 473 milliliters thinly sliced shallots (about 2 large)

Heirloom Tomato and Herb Pappardelle might be just the main course you are searching for. One serving contains 397 calories, 14g of protein, and 15g of fat. This recipe serves 6. A mixture of pecorino cheese, rosemary, thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Pasta

Salt

Drain.

While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Add shallots to pan; saut 5 minutes, stirring occasionally.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add garlic; saut 2 minutes. Reduce heat to medium.

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Garlic

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.

Ingredients you will need

Tomato

Oregano

Cheese

Pasta

Cooking Oil

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. Hofsttter. The 2007 is about $ Karen MacNeil

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Pinot Grigio