Pappardelle With Tomato Lemon Sauce
This summery Pappardelle with Tomato Lemon Sauce features a fresh and spicy tomato sauce that is flavored with garlic, red pepper flakes and lemon basil. A sprinkle of lemon zest right before serving makes this a delicious sauce for any type of long noodle.
Ingredients
- 1 lb. dried pappardelle or any pasta of your choice
- ⅓ cup olive oil, plus extra for drizzling
- 4 cloves garlic, crushed
- 1 tsp salt
- 4 red ripe tomatoes
- 1 cup cherry tomatoes, halved
- lemon zest from 1 lemon
- 10 leaves fresh lemon basil or regular basil
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the crushed garlic and red pepper flakes and swirl the pan around for a few seconds until the garlic becomes fragrant.
- Add in half of the fresh basil and give the pan another swirl.
- Pour in the crushed tomatoes and salt, and lower the heat to medium- low.
- Simmer the sauce for 15-20 minutes until the liquid has reduced slightly and the tomatoes are soft.
- While the sauce is simmering, bring a large pot of water to a boil.
- Season the water with a generous amount of salt and add the pappardelle.
- Cook the pasta according to package instructions or until al dente.
- Drain the pappardelle, reserving 1/2 cup of the pasta water.
- Add the cooked pasta and pasta water to the tomato sauce and toss until evenly coated.
- Add in the remaining half of the basil, and the lemon zest, and toss quickly to combine.
- Dish into warm serving bowls and top with extra basil and olive oil if desired.
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