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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes 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!