Pappardelle Pasta With Prawn And Roasted Cherry Tomato Sauce
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.
Pappardelle Pasta With Prawn And Roasted Cherry Tomato Sauce
RecipeSavants.comChockful 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, RecipesVegetables,Grains,SeafoodEuropeanPappardelle Pasta With Prawn And Roasted Cherry Tomato SaucePT45MServes 8
Ingredients:
1.5 Pounds Cherry Tomatoes3 Cloves Garlic1 Tablespoon Thyme4 Tablespoons Extra-Virgin Olive Oil28 Ounces San Marnizo Whole Tomatoes2 Tablespoons Fresh Oregano1 Cup Fresh Basil Leaves1.5 Teaspoon Salt & Freshly Ground Black Pepper1 Pound Prawns0.5 Cup Fresh Parsley Leaves0.5 Cup Robust Red Wine1 Pound Fresh Parpardelle Pasta 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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