Smoky orange, roasted tomato and olive pappardelle

Table of contents

Smoky Orange, Roasted Tomato and Olive Pappardelle

Indulge in a delightful fusion of flavors with this Smoky Orange, Roasted Tomato and Olive Pappardelle. The smoky undertones from the roasted tomatoes, combined with the zesty brightness of orange and the savory depth of olives, create a pasta dish that’s both unique and comforting. Perfect for a cozy dinner or a special occasion, this recipe is sure to impress with its vibrant taste and aromatic appeal.

Serving Size and Yield

Serves: 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

8 oz (225 g) pappardelle pasta
2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon smoked paprika
1 orange, zested and juiced
1/2 cup Kalamata olives, pitted and sliced
2 cloves garlic, minced
Salt and pepper, to taste
Fresh basil leaves, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Toss the cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet.
Roast the tomatoes in the oven for 20 minutes, or until they are soft and slightly charred.
Cook the pappardelle pasta according to package instructions. Drain and set aside.
Heat a large skillet over medium heat. Add the roasted tomatoes, orange zest, orange juice, olives, and garlic.
Simmer for 5 minutes, allowing the flavors to meld together.
Toss the cooked pappardelle with the tomato and olive mixture until well coated.
Season with additional salt and pepper, if needed.
Garnish with fresh basil leaves before serving.

Additional Notes

For a spicier kick, add a pinch of red pepper flakes to the tomato mixture. You can substitute pappardelle with fettuccine or tagliatelle if preferred. For a vegan version, ensure the pasta is egg-free.