Rosemary-Infused Tomato Sauce with Pappardelle

Name: Rosemary-Infused Tomato Sauce with Pappardelle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz pappardelle noodles; 3 tbsp olive oil; 4 cloves, minced garlic; 28 oz canned crushed tomatoes; 2 tbsp finely chopped fresh rosemary; 1/4 tsp red pepper flakes; 3 tbsp chopped fresh basil; 1/2 cup grated Parmesan cheese

A vibrant pasta dish featuring sun-ripened tomatoes and fresh rosemary, served with wide pappardelle noodles.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

12 oz pappardelle noodles
3 tbsp olive oil
4 cloves, minced garlic
28 oz canned crushed tomatoes
2 tbsp finely chopped fresh rosemary
1/4 tsp red pepper flakes
3 tbsp chopped fresh basil
1/2 cup grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz pappardelle noodles and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Step 3: Stir in 28 oz canned crushed tomatoes and 2 tbsp fresh rosemary, then simmer uncovered for 15 minutes until slightly thickened.
Step 4: Add drained pasta to the skillet along with 1/2 cup reserved pasta water and 3 tbsp chopped basil. Toss vigorously for 2 minutes until sauce coats noodles evenly.
Step 5: Divide among plates and sprinkle with 1/2 cup grated Parmesan cheese before serving.