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Pappardelle with roasted tomatoes and basil oil

/ Categories Recipes, #LeithsDiplomaLife / Author:

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

  1. Preheat oven to 200˚C.
  2. 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.
  3. 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.
  4. Bring a saucepan of water to a boil. Add a generous pinch of salt.
  5. Once the saucepan of water is at a rolling boil, drop the pappardelle into the water and cook for 3 minutes.
  6. 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.
  7. 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.

Author: Sophie Goewey

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