Pappardelle with Roasted Tomatoes

Brisk, flavor-packed pecorino Romano cheese brings big impact to this Italian pasta main dish recipe. Garnish with cheese shavings.

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  • Makes: 8 side-dish or 4 main-dish servings
  • Bake: 20 mins to 25 mins 450°F
  • Start to Finish: 40 mins

Pappardelle with Roasted Tomatoes

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Directions

  1. Preheat oven to 450 degree F. To roast tomatoes, line a 15x10x1-inch baking pan with foil. Place tomatoes, cut side up, in prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Roast, uncovered, in the preheated oven for 20 to 25 minutes or until bottoms of tomatoes are dark brown. Remove from pan and carefully halve each piece.
  2. Meanwhile, in a 4-quart Dutch oven, cook pasta according to package directions; drain and set aside. In the same pan, cook garlic in the remaining 2 tablespoons oil over medium heat for 30 seconds. Stir in the tomato sauce, half of the thyme, and the crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pasta, roasted tomatoes, remaining thyme, and 1/4 teaspoon black pepper. Heat through. Season to taste with additional salt and freshly ground pepper. Transfer to a serving dish. Sprinkle with cheese. Makes 8 side-dish or 4 main-dish servings.
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Nutrition Facts (Pappardelle with Roasted Tomatoes)

  • Per serving:
  • 234 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 2 mg chol. ,
  • 248 mg sodium ,
  • 36 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 7 g pro.
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