Pappardelle with Tomatoes, Almonds and Parmesan

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

heirloom tomatoes, red wine vinegar, extravirgin olive oil, shallots, oregano, shredded basil, hot red chile, salt, freshly ground pepper, marcona almonds, freshly grated parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/pappardelle-tomatoes-almonds-and-parmesan (may not work)

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