Garden Pot Pappardelle

Garden Pot Pappardelle
Photo by Iain Bagwell


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

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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