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Tomato Burst Pappardelle
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Tomato Burst Pappardelle

30 minServes 4Nutri-Score C€€
from @mirandabrady_3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cherry tomatoesProduce400 g
  • olive oilPantry7 ml
  • garlic (minced)Produce2 pieces
  • shallot (diced)Produce1 piece
  • tomato pastePantry60 g
  • light creamDairy180 ml
  • onion powderSpices2 g
  • paprikaSpices2 g
  • Italian seasoningSpices3 g
  • dried pappardelleGrains250 g
  • parmesan (grated)Dairy40 g
  • basil (fresh leaves)Produce10 g
  • chilli flakesSpices2 g
  • saltSpices3 g
  • black pepperSpices1 g

per serving

Nutrition

351kcal

Carbs
51 g
Proteins
11 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Mixing bowl

step by step

Method

  1. Cook the pasta

    • Boil the pappardelle in salted water until al dente.
    • Drain, reserving some pasta water, and set aside.
    Step 1

  2. Sauté the aromatics

    • Heat the olive oil in a pan over medium heat.
    • Sauté the garlic and shallot until fragrant and softened.
    Step 2

  3. Burst the tomatoes

    • Add the cherry tomatoes with a splash of water.
    • Cook until tender, then gently press to mash them down.
    Step 3

  4. Build the sauce

    • Stir in the tomato paste and cook for a minute.
    • Add the cream, onion powder, paprika and Italian seasoning, mix well.
    • Season with salt and pepper to taste.
    Step 4

  5. Combine and serve

    • Add the cooked pasta, parmesan, basil and pasta water as needed, mixing well.
    • Divide between bowls and serve with extra parmesan and chilli flakes.
    Step 5
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