Garden Pot Pappardelle
Photo: Iain Bagwell; Styling: Kevin Crafts
Roasting gives tomatoes deep richness in this super-simple pasta recipe. Make it with your own homegrown produce or ingredients from the farmers' market.
How to Make It
Step 1
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.
Step 2
2
Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeño, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.
Step 3
3
Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1 pound tomatoes, cut in half horizontally
3 unpeeled garlic cloves
1 jalapeño chile
8 ounces pasta, such as pappardelle
Kosher salt
Freshly ground black pepper
1/4 cup chopped purple basil leaves
2 tablespoons chopped chives
Directions
Step 1
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.
Step 2
2
Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeño, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.
Step 3
3
Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.
Step 4
4
Note: Nutritional analysis is per serving.
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