Pappardelle with Garlic & Tomatoes

Wolfgang Puck can make the simplest of fresh ingredients come together for a fabulous meal. His recipe for Pappardelle With Garlic And Oven Dried Tomatoes is a perfect example of a great pasta that is beautiful, easy to prepare and healthy.


1/3 cup extra-virgin olive oil


In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.

Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.


After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.



Talenti Rosso di Montalcino 2004 (Tuscany, Italy)



Pappardelle pasta is an Italian flat pasta cut into a broad ribbon shape.  The width is between tagliatelle and lasagna.  The name pappardelle  comes from the Italian pappare, a verb which means “to gobble up.” This pasta can be found in Italian specialty shops or may grocery stores. It can also be made at home on a pasta machine.


– The Gourmet Review


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