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Pappardelle with Garlic, Oven-dried Tomatoes
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Sauté the garlic and tomatoes until the sauce has thickened slightly.
Combine the cooked pasta with the sauce in the skillet.

Pappardelle with Garlic, Oven-dried Tomatoes

Serves 4

I like a wider pasta like pappardelle with this very simple sauce, a combination of fresh and oven-dried tomatoes.

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons sliced Double-Blanched Garlic
  • 1/3 cup Oven-Dried Tomatoes, cut into large pieces
  • 3 medium tomatoes peeled, seeded, and chopped
  • Kosher salt and freshly ground white pepper
  • 12 ounces fresh regular or spinach pappardelle
  • 4 ounces herbed Goat cheese cut into small pieces
  • 6 to 8 fresh basil leaves, cut into chiffonade
  1. In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the oven-dried tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.
  2. Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.

After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.

Wine Recommendation:

Look for a California or Australian Chardonnay to match this pasta. I love the wines from Rosemount and Peter Lehman from Australia, or Sonoma Cutrer or Acacia from California. All are inexpensive.
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