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Fresh Tomato Pappardelle

  • 15 minutes
  • 8 minutes
  • 4
Fresh Tomato Pappardelle


  • 900 grams vine-ripened tomatoes
  • 1 large mild red chilli, deseeded and chopped
  • ¼ cup semi-dried tomatoes, sliced
  • ¼ cup virgin olive oil
  • 2 tblsp red wine vinegar
  • 250 grams dried egg pappardelle or your favourite pasta
  • a large handful fresh basil leaves
  • ¼ cup toasted pine nuts
  • shaved pecorino cheese


  1. Place tomatoes in a large bowl and cover with boiling water. Drain after 10 seconds, then remove cores and peel away skin. Cut in half horizontally, then squeeze out and discard the pips and juice.
  2. Roughly chop the tomato flesh, then combine in a bowl with chilli, semi-dried tomatoes, olive oil, red wine vinegar and freshly ground black pepper. Mix well, cover and leave for 15 minutes.
  3. Cook the pasta in boiling salted waer, then drain well. Toss immediately with the tomato mixture, basil and pine nuts. Serve with shaved pecorino.

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