Friday, May 20, 2005

Heirloom Tomato and Herb Pappardelle

Heirloom Tomato and Herb Pappardelle (Adapted from CL)

12 ounces dry pappardelle pasta
1/4 cup extra-virgin olive oil, divided
1 3/4 cups thinly sliced shallots
5 garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 pounds heirloom tomatoes, seeded and diced into 1/2" pieces
3 ounces (about 3/4 cup) fresh grated or shaved pecorino cheese

In a large pot of boiling, salted water, stir in pasta and cook according to package directions. Drain well when done.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high. Stir in shallots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Reduce heat to medium - stir in oregano, rosemary, thyme, salt, black pepper and tomatoes. Cook until thoroughly heated through, about 2 to 5 minutes.

Divide pasta between serving plates, then top each evenly with the tomato mixture. Drizzle remaining oil evenly over each portion. Scatter with cheese just before serving.

Makes about 4 to 6 servings.

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  1. That looks incredible! I wish I was better at chopping tomatoes, though. I always make a huge mess.

  2. Anna - I used a cutting board that has a well around the outside that collects all the juices that run off. A little less messy!