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- Pappardelle with Cherry Tomatoes, Mint &…
Ingredients
- 600g cherry tomatoes, halved
- 4 tbsp mint leaves, chopped
- 5 tbsp extra virgin olive oil
- 500g pappardelle pasta
- 50g parmesan, grated
Method
Step 1
Preheat oven to 200°C/180°C/gas 6. Place the halved tomatoes in a large roasting tin and stir 2tbsp chopped mint, 3tbsp olive oil, and a little salt and pepper through. Pop in the oven for 15 mins.
Step 2
While the tomatoes are cooking, bring a large pan of salted water to the boil and cook the pasta until al dente. Then drain, reserving a little of the cooking water.
Step 3
Remove the tomatoes from the oven and immediately add the pasta to the tin.
Step 4
Toss everything together, adding a splash of the cooking liquor, 2tbsp olive oil and the final 2tbsp chopped mint.
Step 5
Serve into bowls, adding some grated parmesan, black pepper and a few whole mint leaves to finish.
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Filippo Berio Extra Virgin Olive Oil 500ml
500ml£10
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