Ingredients
– 1 lb dried pappardelle or any pasta of choice
– 1/3 cup extra virgin olive oil
– 4 crushed garlic cloves
– 1 tsp salt
– 4 red ripe tomatoes
– 1 cup halved cherry tomatoes
– Red pepper flakes to taste
– Lemon zest from 1 lemon
– 10 fresh lemon basil or regular basil leaves
– Parmesan (optional)
– Nutritional yeast (optional vegan substitute for cheese)
– Gluten-free pappardelle or wide rice noodles (gluten-free substitute)
Instructions
1-Bring a large pot of salted water to a boil and cook the pappardelle until al dente, about 8-10 minutes, then drain and reserve pasta water.
2-Heat olive oil in a skillet, add garlic and red pepper flakes, and sauté until fragrant.
3-Stir in half the basil and tomatoes, simmering for 15-20 minutes to blend flavors.
4-Toss the cooked pasta with the sauce and reserved water for even coating.
5-Finish with the rest of the basil and lemon zest, then serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍅 Use the ripest, most flavorful tomatoes you can find – they’re the star of this dish and their natural sweetness balances the lemon perfectly
🍋 Don’t skip the pasta water – the starch helps the sauce cling to the pappardelle and creates a silkier texture
🌿 Add the fresh basil and lemon zest at the end to preserve their bright flavors and aromatic oils
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg