Heirloom Tomato and Herb Pappardelle

Heirloom Tomato and Herb Pappardelle
Photo by Randy Mayor


  • 2 cups thinly sliced shallots (about 2 large)
  • 4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh oregano
  • ¼ cup extra-virgin olive oil, divided
  • ½ cup (2 ounces) shaved pecorino cheese
  • + 4 more ingredients
    • 2 teaspoons chopped fresh thyme
    • 12 ounces uncooked pappardelle (wide ribbon pasta)
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons chopped fresh rosemary

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...

View full recipe at My Recipes


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