Chockful of cherry and San Marzano tomatoes, and flavored with thyme, garlic, oregano, red wine and basil, this hearty pasta typifies the Italian home cooking at its best. This is a delicious, no-fuss recipe pairs perfectly with either beef or chicken, for a modern spin on an Italian surf & turf. Smart Recipes, European Recipes, Vegetables,Grains,Seafood Recipes, Recipes Vegetables,Grains,Seafood European Pappardelle Pasta With Prawn & Roasted Cherry Tomato Sauce Pappardelle Pasta With Prawn & Roasted Cherry Tomato Sauce Recipe | RecipeSavants.com PT45M Serves 8 Ingredients: 1 Pound Fresh Parpardelle Pasta 1.5 Pounds Cherry Tomatoes 1 Tablespoon Thyme 3 Cloves Garlic 4 Tablespoons Extra-Virgin Olive Oil 28 Ounces San Marnizo Whole Tomatoes 1 Cup Fresh Basil Leaves 2 Tablespoons Fresh Oregano 0.5 Cup Robust Red Wine 1.5 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Cup Fresh Parsley Leaves 1 Pound Prawns Preheat the oven to 350 degrees. Toss together cherry tomatoes, minced garlic, thyme and 2 tablespoons olive oil on a cookie sheet, and roast in the preheated oven for 20 minutes. In the bowl of a food processor, place half of the cherry tomatoes, with the San Marzano tomatoes, minced oregano, basil, salt & pepper, and pulse until a smooth sauce is formed. Meanwhile, heat the reamining oil over medium-high heat and saute the prawns with 1/4 cup of the minced parsley for about 5 minutes, or until the prawns turn pink. Set aside. Transfer the sauce to a large Dutch oven, and stir in red wine and simmer for 30 minutes over medium-low heat. Meanwhile, cook the pasta till al dente as per package directions. Reserve a 1/2 cup of the cooking water. Drain and set aside. Stir in the roasted tomatoes and 1/4 cup of the reserved pasta water, and continue to simmer for another 5 minutes. In the last minute of cooking stir in the prawns to heat them through. If the sauce is too thick, thin out with the remaining reserved pasta water. For service, plate a mound of the pasta, and top with the sauce. Garnish with minced parsley.

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