Fresh Pappardelle Pasta with Summer Tomato-Olive Ragù & Ricotta Salata

Fresh Pappardelle Pasta

with Summer Tomato-Olive Ragù & Ricotta Salata

30 MIN
2 Servings
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From the Test Kitchen

Pappardelle has a long history in Tuscany, where the delicate, eggy ribbons are often paired with a hearty sauce for a simple and satisfying dish. In tonight’s recipe, we’re tossing fresh pappardelle with a savory vegetarian tomato and olive ragù. Before making our sauce, we’re blanching the tomatoes—a culinary technique that makes their skins easier to remove, resulting in a perfectly tender consistency. Garnishes of sweet basil and crumbly, briny ricotta salata round out the dish with even more vibrant Italian flavor.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core the tomatoes. Using a paring knife, cut a small, shallow X into the bottoms of the tomatoes. Peel and mince the garlic. Pit and finely chop the olives. Pick the basil leaves off the stems; discard the stems. Crumble the ricotta salata cheese.

Blanch & peel the tomatoes:
2 Blanch & peel the tomatoes:

Fill a medium bowl with ice water; set aside. Add the tomatoes to the pot of boiling water; cook 30 seconds to 1 minute, or until the skins are loosened. Using a slotted spoon, carefully transfer the cooked tomatoes to the bowl of ice water, leaving the pot of water boiling. Let stand until the tomatoes are cool enough to handle; drain thoroughly. Using your hands, peel the tomatoes; discard the skins. Transfer to a cutting board and medium dice.

Make the sauce:
3 Make the sauce:

In a large pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes, olives and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened and saucy.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water used to cook the tomatoes and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish & plate your dish:
5 Finish & plate your dish:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pot of sauce. Cook, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (tearing any larger leaves just before adding). Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the Parmesan cheese, ricotta salata cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core the tomatoes. Using a paring knife, cut a small, shallow X into the bottoms of the tomatoes. Peel and mince the garlic. Pit and finely chop the olives. Pick the basil leaves off the stems; discard the stems. Crumble the ricotta salata cheese.

2 Blanch & peel the tomatoes:

Fill a medium bowl with ice water; set aside. Add the tomatoes to the pot of boiling water; cook 30 seconds to 1 minute, or until the skins are loosened. Using a slotted spoon, carefully transfer the cooked tomatoes to the bowl of ice water, leaving the pot of water boiling. Let stand until the tomatoes are cool enough to handle; drain thoroughly. Using your hands, peel the tomatoes; discard the skins. Transfer to a cutting board and medium dice.

Blanch & peel the tomatoes:
Make the sauce:
3 Make the sauce:

In a large pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes, olives and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened and saucy.

4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water used to cook the tomatoes and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish & plate your dish:
5 Finish & plate your dish:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pot of sauce. Cook, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (tearing any larger leaves just before adding). Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the Parmesan cheese, ricotta salata cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!

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