Italian Recipes - Pappardelle Alla Pepolino

Ingredients     

• 12 ounces dried pappardelle, mafalda, or fettuccine

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 1 8-ounce can tomato sauce

• 1 tablespoon snipped fresh thyme

• 1/4 teaspoon crushed red pepper

• 1 recipe Roasted Tomatoes

• 1/4 teaspoon freshly ground black pepper

• Salt

• Black pepper

• 1/4 cup coarsely shaved pecorino Romano or Parmesan cheese*

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Method:

1. In a large saucepan cook pasta according to package directions; drain and set aside.

2. In the same saucepan heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Stir in tomato sauce, half of the thyme, and the crushed red pepper.

3. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.  

4. Add cooked pasta, Roasted Tomatoes, black pepper, and remaining thyme. Heat through. Season to taste with salt and black pepper.

5. Transfer to a serving dish. Sprinkle with cheese.

ROASTED TOMATOES: Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Halve 8 plum tomatoes; place tomatoes, cut sides up, on the prepared baking pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and black pepper. Roast, uncovered, for 20 to 25 minutes or until bottoms of the tomatoes are dark brown. Remove from pan; carefully halve each piece.

*NOTE: To shave cheese into strips, draw a vegetable peeler across a block of cheese.