Pappardelle with Tomatoes, Almonds and Parmesan

Sweet and juicy seasoned summer tomatoes with crunchy roasted almonds and nutty cheese make a delicious topping for pasta.

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  • Servings: 6

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  • 1 1/2 pounds heirloom tomatoes, chopped into different sizes
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced oregano
  • 1/4 cup shredded basil leaves
  • 1 small fresh hot red chile, minced
  • Salt
  • Freshly ground pepper
  • 1 pound dried pappardelle
  • 1/4 cup chopped marcona almonds
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

How to make this recipe

  1. In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.

  2. In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano, sprinkle over the pasta and serve right away.

Contributed By Photo © Con Poulos Published September 2013

487705 recipes/pappardelle-tomatoes-almonds-and-parmesan 2013-12-06T23:40:25+00:00 Grace Parisi summer|pasta-and-noodles|6|vegetarian|weeknight-dinner september-2013 recipes,pappardelle-tomatoes-almonds-and-parmesan 487705

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