Pappardelle with Tomatoes, Almonds and Parmesan

|
Serving size:6
Prep Time:
Total Time:
Pappardelle with Tomatoes, Almonds and Parmesan

Ingredients

  • 11/2 lb heirloom tomatoes, chopped into different sizes
  • 1 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tbsp minced shallots
  • 1 tbsp minced oregano
  • 1/4 cup shredded basil leaves
  • 1 small fresh hot red chile, minced
  • salt
  • freshly ground pepper
  • 1 lb dried pappardelle
  • 1/4 cup chopped marcona almonds
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

  1. In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano, sprinkle over the pasta and serve right away.

Recipe Credit: Grace Parisi
Image Credit: Con Poulos

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies