Garden Pot Pappardelle
- 1 pound tomatoes, cut in half horizontally
- 3 unpeeled garlic cloves
- 1 jalapeno chile
- 8 ounces pasta, such as pappardelle
- Kosher salt
- Freshly ground black pepper
- 1/4 cup chopped purple basil leaves
- 2 tablespoons chopped chives
- Preheat oven to 450u0b0. Line a rimmed baking sheet with foil. Top with tomatoes, cut side up, garlic, and jalapeno. Roast until tomato softens and jalapeno is beginning to blacken, about 20 minutes.
- Meanwhile, cook pasta as package directs. When roasted vegetables are cool enough to handle, finely chop jalapeno, peel, smoosh and chop garlic, and chop tomato. Stir this mixture in a bowl and season with salt and pepper.
- Drain pasta and toss with tomato sauce. Plate and top each portion with basil and chives.
- Note: Nutritional analysis is per serving.
tomatoes, garlic, chile, pasta, kosher salt, freshly ground black pepper, purple basil, chives
Taken from www.myrecipes.com/recipe/garden-pot-pappardelle (may not work)