I loved this recipe. It was so much fresher than the typical tomato sauce made from canned tomatoes. The key to making this dish is using the best ingredients you can find. I added some cooked shrimp for some extra protein, but this is great on it's own too. I did make the pappardelle from scratch, which is fun and tastes better than the dried kind. It's easier than you might think to make your own pasta, so give it a try.
- 12 ounces uncooked pappardelle (wide ribbon pasta)
- 1/4 cup extra-virgin olive oil, divided
- 2 cups thinly sliced shallots (about 2 large)
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
- 1/2 cup (2 ounces) shaved pecorino cheese
1. Cook pasta according to package directions. Drain.
2. While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated. Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1 1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.
3. Add cooked shrimp if desired.