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
Cook the pappardelle pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Tomatoes
In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they start to soften. Add the sundried tomatoes and oven roasted tomatoes, stirring to combine.
- 3
Make the Cream Sauce
Reduce heat to low, and stir in the heavy cream and basil pesto. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
- 4
Combine Ingredients
Add the cooked pappardelle to the skillet, tossing to coat the pasta with the sauce. Gently fold in the bocconcini mozzarella until just melted.
- 5
Serve
Divide the pasta into serving bowls, garnish with fresh basil leaves, and serve immediately.
