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Pappardelle with Tomatoes and Basil

You can really use any type of pasta you want with this dish. I stayed loose on the measurements for the ingredients. When cooking pasta, I like to just throw ingredients in, so use the amount of tomatoes and basil to your liking.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 4 -6
Author: Hip Foodie Mom


  • 1 package Pappardelle pasta
  • 2-3 tablespoons extra virgin olive oil
  • 2-3 fresh garlic cloves minced
  • cherry tomatoes; cut in half
  • kosher salt and pepper
  • crushed red pepper flakes optional for some heat
  • 1/2 cup - 1 cup crushed canned tomatoes I used my fave canned crushed tomato sauce; I only add a little to help wet the noodles
  • black olives; cut in half
  • fresh basil; torn
  • fresh mini mozzarella balls; cut in half
  • freshly grated Parmigiano-Reggiano


  • Boil pasta in a big pot of salted water. Cook according to package instructions to al dente. Drain, rinse and set aside.
  • Using a large pan, heat the olive oil over medium-high heat. After a minute or so, add the garlic. Cook for about a minute or 2 and then add your tomatoes. You want to cook them until they are about to burst but do not; for about 3-4 minutes. You still want them somewhat firm and not too soft. Season with salt and pepper and the red pepper flakes if using.
  • Add in the crushed tomato sauce, olives and the pasta and mix to coat the pasta noodles with the sauce; for about 2 minutes. Lastly, add in the basil and mozzarella balls and gently mix everything up; for about a minute or 2.
  • Serve with freshly grated Parmigiano-Reggiano and enjoy!