Pappardelle with Tomatoes, Almonds and Parmesan

By blum099

Ingredients

• If your market doesn’t carry fresh basil this time of year, use 2 tablespoons of basil pesto instead.
• Plum tomatoes are a good choice during the winter months.
• Ingredients
• 1 1/2 pounds plum (Roma) tomatoes, chopped
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1/4 cup shredded basil leaves or 2 tablespoons basil pesto
• 1 small fresh hot red chile, minced
• Salt
• Freshly ground pepper
• 1 pound dried pappardelle pasta
• 1/4 cup chopped almonds
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Directions

In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano together, sprinkle over the pasta and serve right away.