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Garden Pot Pappardelle





Yields
Serves 3



Prep Time
45 mins

Roasting gives tomatoes deep richness in this super-simple pasta recipe. Make it with your own homegrown produce or ingredients from the farmers' market.

Garden Pot Pappardelle




Photo: Iain Bagwell; Styling: Kevin Crafts
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 322Calories from Fat 10
% Daily Value *
Total Fat 3.7g6%

Saturated Fat 0.9g5%
Cholesterol 64mg22%
Sodium 24mg1%
Total Carbohydrate 61g21%

Dietary Fiber 4.4g18%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.