Garden Pot Pappardelle

Garden Pot Pappardelle
Photo by Iain Bagwell


  • 1 jalapeño chile
  • 8 ounces pasta, such as pappardelle
  • ¼ cup chopped purple basil leaves
  • 1 pound tomatoes, cut in half horizontally
  • 3 unpeeled garlic cloves
  • 2 tablespoons chopped chives
  • Freshly ground black pepper
  • + 1 more ingredients
    • Kosher salt

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, f...

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