Look, I’m not saying this pappardelle with tomatoes is going to change your life, but I’m not NOT saying that either. There’s something magical about wide ribbons of pasta swimming in a simple tomato sauce that just hits different after a long day. It’s like the pasta equivalent of a warm hug—except you can eat it. And honestly, who doesn’t need that?
Why This Recipe is Awesome
First off, this isn’t some 27-ingredient nightmare that’ll have you running to three different specialty stores. It’s beautifully simple, which means you can actually make it on a random Tuesday night when your brain is already half-asleep. The wide pappardelle noodles catch the sauce in all the right ways, and the fresh tomatoes create a light yet satisfying sauce that won’t leave you in a food coma. Plus, it takes less time to make than it does to watch an episode of whatever you’re binging – now that’s efficient eating!
Ingredients You’ll Need
Round up these suspects:
- 1 pound of pappardelle pasta (or any wide flat pasta if you can’t find the fancy stuff)
- 2 pounds fresh tomatoes, roughly chopped (cherry, roma, heirloom—whatever looks good and isn’t sad and mushy)
- 4 cloves of garlic, minced (vampire protection AND flavor!)
- 1/4 cup extra virgin olive oil (the good stuff, not the one collecting dust since 2018)
- 1 teaspoon red pepper flakes (adjust based on how spicy you like to live)
- Fresh basil leaves, torn (about a handful—and yes, tearing is better than cutting, trust me)
- Salt and pepper to taste (be generous, don’t be shy)
- 1/2 cup grated Parmesan cheese (the real deal, not the sawdust in the green can)
Step-by-Step Instructions
- Bring a large pot of water to a boil. Salt it like you’re seasoning the ocean. This is your one chance to season the pasta itself, so don’t wimp out.
- While the water’s doing its thing, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking for about 1 minute until fragrant but not brown. (Burnt garlic is bitter and will ruin everything, so watch it like a hawk.)
- Toss in your chopped tomatoes. Let them sizzle and break down for about 10 minutes. Mash some with the back of your spoon for a chunkier sauce or let them all break down for a smoother experience.
- Cook the pappardelle according to package directions, BUT—and this is crucial—undercook it by about 1 minute. It’ll finish cooking in the sauce and be perfectly al dente.
- Using tongs, transfer the pasta directly to your tomato sauce. Don’t worry about draining perfectly—that starchy pasta water is liquid gold and helps create a silky sauce.
- Toss everything together over medium heat for about 1-2 minutes until the pasta is coated and has absorbed some of the sauce. Add a splash of pasta water if it looks too dry.
- Kill the heat and throw in most of your torn basil and half the Parmesan. Toss again to combine.
- Serve immediately topped with remaining basil, more cheese, and a few grinds of black pepper.
Common Mistakes to Avoid
Even I’ve messed this up in spectacularly dumb ways, so learn from my pain:
- Overcooking the pasta until it’s mushy. Nobody wants sad, floppy noodles. They should have some bite!
- Under-salting the water. This isn’t a health spa, it’s Italian cooking. The pasta water should taste like seawater.
- Walking away while the garlic is cooking. One minute you’re checking Instagram, the next minute your kitchen smells like bitter disappointment.
- Draining all the pasta water. It contains starch that helps thicken your sauce—don’t dump liquid gold down the drain!
- Using out-of-season tomatoes that taste like wet cardboard. If fresh tomatoes aren’t great, use a can of good San Marzano tomatoes instead.
Alternatives & Substitutions
Life happens. Ingredients go missing. Here’s how to adapt:
Can’t find pappardelle? Fettuccine or tagliatelle will work just fine. Even regular spaghetti will do in a pinch, though you’ll lose some of that delightful sauce-catching action.
No fresh tomatoes worth buying? Use a 28oz can of good quality whole peeled tomatoes. Break them up with your hands as you add them (it’s weirdly satisfying, plus you’ll feel like a proper chef).
Dairy-free? Skip the Parmesan and add a tablespoon of nutritional yeast for that umami hit, or just embrace the simplicity of tomato and basil.
Want to bulk it up? Add some sautéed shrimp or chunks of fresh mozzarella right before serving. The heat from the pasta will make the cheese all melty and glorious. You’re welcome.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
I mean, you could, but why would you want to? Fresh pasta dishes are like gossip—best served immediately. That said, you can prep the sauce ahead and cook the pasta right before serving.
Is it okay to use dried basil instead of fresh?
Technically yes, but in the same way it’s technically okay to wear socks with sandals. Some things are just better fresh, and basil is definitely one of them. If you’re in a pinch, use 1 teaspoon dried, but promise me you’ll try it with fresh next time.
My sauce seems watery—what did I do wrong?
Your tomatoes probably had more juice than expected. No biggie! Just simmer the sauce a few minutes longer to reduce it, or embrace the sauciness and have some crusty bread ready for dipping.
Can I add meat to this?
Absolutely! Crisp up some pancetta or bacon before adding the garlic, or brown some Italian sausage. Just remove excess fat before continuing with the recipe, unless you’re having a particularly rough day—then keep all that goodness.
My family hates spicy food. Can I skip the red pepper flakes?
Sure, you can skip them, but consider adding just a tiny pinch. It won’t make it spicy—promise—but it will wake up all the other flavors. It’s like coffee for your sauce. Trust me on this one.
Final Thoughts
There you have it—a pasta dish that’s impressive enough for company but easy enough for those nights when cooking feels like climbing Everest. The beauty of pappardelle with tomatoes is in its simplicity. It reminds us that good food doesn’t have to be complicated; sometimes the most basic ingredients create the most satisfying meals.
Now go forth and twirl some pasta! Take a photo if you must (we all do it), but then put the phone down and actually enjoy each bite. You’ve earned it. And remember—if anyone asks for your secret recipe, just wink mysteriously and change the subject. Some culinary magic should stay in the family, amiright?
