Pappardelle 'alla Bellini' Recipe
Indulge in our Pappardelle 'alla Bellini', a luscious ribbon pasta bathed in a velvety sauce of ripe tomatoes, fresh basil, and a hint of garlic. Topped with a sprinkle of Parmigiano-Reggiano, each bite offers a perfect harmony of flavors that transport you to the sun-drenched hills of Italy. It's a comforting classic that promises to delight your palate with every forkful.
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add Tomatoes
Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, until the tomatoes start to soften and release their juices. Season with salt and black pepper.
- 4
Combine Pasta and Sauce
Add the drained pappardelle to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water a little at a time to achieve desired sauce consistency.
- 5
Finish with Basil and Cheese
Remove from heat. Stir in the chopped basil and grated Parmesan cheese until well combined. Adjust seasoning with salt and pepper if needed.
- 6
Serve
Serve the pappardelle hot, garnished with additional basil and Parmesan cheese if desired.
