Heirloom Cherry Tomato Pappardelle Pasta

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Cooking with the Twin Chefs

Article and Photo By Lilly and Audrey, The Twin Chefs

This recipe is the perfect end of summer pasta; fresh tomatoes, herbs, and cheese; what could be better? Switch it up by using tarragon or thyme instead of basil. We can’t wait to pack this for a great lunch, hot or cold!


Heirloom Cherry Tomato Pappardelle Pasta

  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 2 cups assorted heirloom cherry tomatoes, cut in half
  • 2 cloves garlic, finely chopped
  • ½ cup fresh basil leaves, chiffonade
  • 3 tablespoons olive oil
  • ¼ cup parmesan shavings
  • Salt and Pepper to taste
    1. Cook pasta according to package directions, omitting salt and fat. Drain
    2. While pasta cooks heat 3 tablespoons olive oil in a large nonstick sauté pan over medium high heat. Sauté cherry tomatoes for about 1 minute, stirring occasionally, turn heat to medium and add garlic. Sauté for 1 additional minute.
    3. Toss the drained pappardelle into the sautéed tomatoes, add basil and parmesan shavings, and toss again. Salt and pepper to taste. Serves 4

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