Pappardelle with roasted tomatoes and basil oil

Photography by Sophie Goewey (diploma student)
From our students' homes to yours. The first recipe in our series of #leithsdiplomalife Home Edition is a celebration of simplicity, inspired by family style cooking.
I have been making pasta every week since the first lockdown. It is a wonderful family and friends style of cooking – my siblings love suggesting tortellini fillings and competing to see who the best at shaping pasta is. I have even done a Zoom cook along for making baked manicotti with relatives who are self-isolating.
My mom is vegetarian, so this dish was my twist on her favourite caprese salad, in pasta form.
Preparation time:
Pasta: 1 hour if making your own pasta (to avoid, use bought fresh pasta)
Tomaotes and basil oil: 10 minutes
Cooking time: 25 minutes
If making your own pasta, see our guides below:
How to make your own pasta by hand
How to make your own pasta by machine
Skill level: Easy if using bought pasta, moderate if making pasta
Ingredients
Serves 2
For the basil oil and tomatoes
Large bunch basil
3 tbsp olive oil
2 large vine tomatoes, sliced
200g cherry tomatoes
3 tbsp olive oil
Salt and black pepper to taste
To serve
Dollop of ricotta cheese or shavings of parmesan
Extra basil leaves chiffonaded
Instructions
- Preheat oven to 200˚C.
- Chop enough fresh basil leaves for 2 full tablespoons. Place the chopped basil in a mortar and pestle (or small bowl of food processor) with 3 tbsp olive oil and blend until incorporated. The basil oil should look vibrant green. Add more basil leaves if it is too oily, or more oil if it looks too dry.
- Cut the two large vine tomatoes into roughly 4mm slices. Place tomato slices in roasting tray along with 200g whole cherry tomatoes. Cover generously with olive oil (roughly 3 tablespoons) and salt and black pepper. Put tomatoes in the oven (middle tray) for 15-20 minutes, or until the cherry tomatoes are soft and the sliced vine tomatoes have a bit of colour on the edges.
- Bring a saucepan of water to a boil. Add a generous pinch of salt.
- Once the saucepan of water is at a rolling boil, drop the pappardelle into the water and cook for 3 minutes.
- Drain the pappardelle and plate up. Top the pasta generously with the roasted tomatoes and any oil leftover in the roasting tray. Dot the basil oil over the pasta and sprinkle additional salt and torn up fresh basil to taste.
- The final touch is a nice dollop of ricotta cheese on top or some parmesan shavings. Top with extra basil leaves chiffonaded if you like.
You might also be interested in...
Leiths Three Term Diploma in Food and Wine
£27,200.00 (£3,000.00 deposit)
There are currently no dates for this class/course, please register your interest below. Thank you.
weekday
Book class/ More info
Essential Cooking Certificate: Daytime Course
-
Wed 17 Aug - Tue 13 Sep 2022 Show session dates/times
-
Wed 17 Aug 202209.45-16.00
-
Thu 18 Aug 202209.45-16.00
-
Fri 19 Aug 202209.45-16.00
-
Mon 22 Aug 202209.45-16.00
-
Tue 23 Aug 202209.45-16.00
-
Wed 24 Aug 202209.45-16.00
-
Thu 25 Aug 202209.45-16.00
-
Fri 26 Aug 202209.45-16.00
-
Tue 30 Aug 202209.45-16.00
-
Wed 31 Aug 202209.45-16.00
-
Thu 1 Sep 202209.45-16.00
-
Fri 2 Sep 202209.45-16.00
-
Mon 5 Sep 202209.45-16.00
-
Tue 6 Sep 202209.45-16.00
-
Wed 7 Sep 202209.45-16.00
-
Thu 8 Sep 202209.45-16.00
-
Fri 9 Sep 202209.45-16.00
-
Mon 12 Sep 202209.45-16.00
-
Tue 13 Sep 202209.45-16.00
PLACES AVAILABLE - BOOK NOW -
-
Mon 26 Sep - Wed 30 Nov 2022 Show session dates/times
-
Mon 26 Sep 202210.00-16.00
-
Wed 28 Sep 202210.00-16.00
-
Mon 3 Oct 202210.00-16.00
-
Wed 5 Oct 202210.00-16.00
-
Mon 10 Oct 202210.00-16.00
-
Wed 12 Oct 202210.00-16.00
-
Mon 17 Oct 202210.00-16.00
-
Wed 19 Oct 202210.00-16.00
-
Mon 24 Oct 202210.00-16.00
-
Wed 26 Oct 202210.00-16.00
-
Mon 31 Oct 202210.00-16.00
-
Wed 2 Nov 202210.00-16.00
-
Mon 7 Nov 202210.00-16.00
-
Wed 9 Nov 202210.00-16.00
-
Mon 14 Nov 202210.00-16.00
-
Wed 16 Nov 202210.00-16.00
-
Mon 21 Nov 202210.00-16.00
-
Wed 23 Nov 202210.00-16.00
-
Mon 28 Nov 202210.00-16.00
-
Wed 30 Nov 202210.00-16.00
CLASS FULL - JOIN WAITING LIST -
-
Mon 24 Apr - Tue 13 Jun 2023 Show session dates/times
-
Mon 24 Apr 202310.00-16.00
-
Tue 25 Apr 202310.00-16.00
-
Tue 2 May 202310.00-16.00
-
Sat 6 May 202310.00-16.00
-
Mon 8 May 202310.00-16.00
-
Tue 9 May 202310.00-16.00
-
Mon 15 May 202310.00-16.00
-
Tue 16 May 202310.00-16.00
-
Mon 22 May 202310.00-16.00
-
Tue 23 May 202310.00-16.00
-
Mon 29 May 202310.00-16.00
-
Tue 30 May 202310.00-16.00
-
Mon 5 Jun 202310.00-16.00
-
Tue 6 Jun 202310.00-16.00
-
Mon 12 Jun 202310.00-16.00
-
Tue 13 Jun 202310.00-16.00
PLACES AVAILABLE - BOOK NOW -
-
Mon 2 Oct - Tue 21 Nov 2023 Show session dates/times
-
Mon 2 Oct 202310.00-16.00
-
Tue 3 Oct 202310.00-16.00
-
Mon 9 Oct 202310.00-16.00
-
Tue 10 Oct 202310.00-16.00
-
Mon 16 Oct 202310.00-16.00
-
Tue 17 Oct 202310.00-16.00
-
Mon 23 Oct 202310.00-16.00
-
Tue 24 Oct 202310.00-16.00
-
Mon 30 Oct 202310.00-16.00
-
Tue 31 Oct 202310.00-16.00
-
Mon 6 Nov 202310.00-16.00
-
Tue 7 Nov 202310.00-16.00
-
Mon 13 Nov 202310.00-16.00
-
Tue 14 Nov 202310.00-16.00
-
Mon 20 Nov 202310.00-16.00
-
Tue 21 Nov 202310.00-16.00
PLACES AVAILABLE - BOOK NOW -
£3,800 (£400.00 deposit)
weekday
Book class/ More info