Pappardelle with slow cooked tomatoes, Parmesan and basil
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For simple seasonal cooking at it’s best, this pappardelle recipe from Robert Thompson is at its best in September when tomatoes are at their tastiest. If you are preparing the pappardelle for a vegetarian, replace the Parmesan with a different cheese, free of animal rennet.
First published in 2015
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Ingredients
Metric
Imperial
Pasta dough
Tomatoes
- 1 punnet of Heirloom tomatoes, slow roasted with a little olive oil
- 1 handful of basil leaves
- olive oil
- Parmesan for dusting
SAVE RECIPE
Equipment
- Food processor or blender
- Pasta machine
Method
2
Knead until completely smooth. Rest the dough in the fridge for at least one hour
3
Roll out the pasta dough down to number 2 on a pasta machine, then cut lengthways into strips 3cm wide. Hang the pasta over a rolling pin or pole until it has dried slightly
4
Carefully lower the pasta into boiling water and cook for 2-3 minutes or until al dente. Drain well and toss with a little olive oil and seasoning
- olive oil
- salt
5
Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil
- 1 punnet of Heirloom tomatoes
- 1 handful of basil leaves
- Parmesan for dusting
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