Trio Tomato Pappardelle Recipe
Cherry tomatoes, sundried tomatoes, oven roasted tomatoes, Bocconcini Mozzarella, basil pesto cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes, sundried tomatoes, and oven roasted tomatoes. Sauté for about 5-7 minutes until they begin to soften.
- 3
Make the Cream Sauce
Stir in the basil pesto and heavy cream to the skillet, mixing well. Allow the sauce to simmer for about 5 minutes until slightly thickened.
- 4
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet and toss to coat the pasta evenly with the sauce. Add salt and black pepper to taste.
- 5
Add Bocconcini
Gently fold in the Bocconcini Mozzarella until they begin to soften.
- 6
Serve
Remove from heat, garnish with fresh basil leaves, and serve immediately.