Pappardelle and sweet tomato sauce

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So I looked through my Jamie Oliver cook book for ideas and got inspired! This is my version of a dish he calls “Taglierini with a simple sweet tomato sauce and shrimps.”

20120117-pasta-and-veggies-1 — first, cook some raisins in rum for later

I didn’t have taglierini so I used pappardelle. The garlic, tomatoes, lemon zest, parsley and cream were in the original recipe, together with shrimp and some other stuff, I added the rest. Cook the pasta you use as the packaging instructs.

20120117-pasta-and-veggies-2 — will need 3 cloves of garlic, 5 tomatoes and green beans

20120117-pasta-and-veggies-3 — put the five tomatoes in hot water to blanch, helps to take the skin off easily

20120117-pasta-and-veggies-4 — peel garlic and grate

20120117-pasta-and-veggies-5 — nip the ends off the green beans

20120117-pasta-and-veggies-6 — and oh yeah,… a carrot, I cut it into shavings with a potato peeler

20120117-pasta-and-veggies-7 — put the carrots and green beans in hot water to blanch

20120117-pasta-and-veggies-8 — and make some lemon grates, about a tablespoon

20120117-pasta-and-veggies-9 — lemon grates and garlic into the pot with some oil

20120117-pasta-and-veggies-16 — pasta water was ready at this point so I added the pappardelle with a bit of salt and cooking oil

20120117-pasta-and-veggies-10 — rub the skin off the tomatoes and cut into chunks, I ended up using just four

20120117-pasta-and-veggies-11 — add the tomatoes to the garlic

20120117-pasta-and-veggies-12 — drain the green beans and carrots

20120117-pasta-and-veggies-13 — once the tomatoes soften a little, add the drained green beans and carrot mix

20120117-pasta-and-veggies-14 — while that was simmering, I went to get herbs from my little garden, some parsley and sage

20120117-pasta-and-veggies-15 — add 1/4 cup of cream to the sauce, salt and pepper to taste

The pappardelle should be done by now, drain and put back into the pot it was cooked in.

20120117-pasta-and-veggies-18 — chop the herbs

20120117-pasta-and-veggies-19 — add to the pappardelle and toss

The sause should be ready, don’t let it over cook. The green beans should still be crunchy. Serve some of the pappardelle into a mixing bowl, add the desired amount of sauce, toss and serve.

20120117-pasta-and-veggies-20 — mix only what will be eaten right away, store any leftovers separately

20120117-pasta-and-veggies-21 — put on a plate

20120117-pasta-and-veggies-22 — looks yummy already!

20120117-pasta-and-veggies-23 — top with a few raisins and serve

Husband Rating:
it’s 9.75 after seconds

20120117-pasta-and-veggies-24 — I crumbled some fetta cheese on mine (^_^)

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About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up! View all posts by aika

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