Pappardelle with Roast Tomatoes Recipes

How to make Pappardelle with Roast Tomatoes


  1. To make the pasta, sieve the flour onto a flat surface and form it into a mound. Make a small well in the middle to accommodate the eggs. Whisk the eggs and tomato paste together in a small bowl and pour into the flour mound. Using your hands, slowly incorporate the flour into the eggs by drawing it from the middle of the mound, working outwards until the flour is incorpororated. Keep mixing until you have a shaggy dough. Using your hands, knead for 10 minutes or until smooth. It should be smooth and not sticky. If there is any stickiness, knead with a touch more flour until smooth and supple.
  2. Flatten dough into a disc, wrap in cling film and leave to rest in the fridge for half an hour.
  3. Cut the dough into 4 pieces and roll them one by one in a pasta maker, making sure you run them through each thickness setting twice, until they are rolled to the thinnest setting.
  4. Use the pappardelle cutter to gently cut the sheets into pasta strands. If you don’t have one, you can use a sharp knife and hand-cut the strips.
  5. Dust the strands of pasta with more flour and place into loose ‘nests’ on a well-floured board. Allow to dry, uncovered for an hour.
  6. Meanwhile, preheat oven to 150°C (or 130°C fan-forced). Place cherry tomatoes on a lightly oiled baking dish. Top with garlic, rosemary, vinegar and 2 tablespoons of olive oil. Season well. Bake for an hour until the tomatoes are soft and blistered. Cover with foil and set aside.
  7. Make crispy bread crumbs for the pasta topping. Turn oven up to 180°C (160°C fan-forced). Cut the bread into rough cubes and blitz in a small blender until you have coarse crumbs. Toss with a tablespoon of olive oil, season well and place onto a baking sheet. Bake for 12 minutes, or until golden and crunchy.
  8. Boil the pasta in a pot of well-salted water for 2 minutes or until cooked to your liking.
  9. Using tongs, add the pasta straight from the pot on to the the tray of tomatoes and 2 tablespoons of the salted cooking water, and stir well. Add some more of the pasta cooking water if it starts to become dry.
  10. Season well and tip onto a warmed platter. Add basil leaves, toasted pine nuts and some of the crispy bread crumbs.

Tip: Make crispy breadcrumbs a few days ahead and keep in an airtight jar. Use leftovers to make a crunchy addition to any salad.
Note: Cooking time varies depending on how long the pasta has dried.