Description
Savory Symphony Pappardelle is a delightful comfort food recipe featuring wide pappardelle pasta tossed in a rich, vegetable-packed tomato sauce infused with fragrant basil and topped with savory Parmesan cheese. This dish brings together the sweetness of bell peppers and zucchini, the earthiness of mushrooms, and the robust flavor of garlic and onions in a perfect, hearty meal ready in just 40 minutes.
Ingredients
Scale
Pasta
- 400g pappardelle pasta
Sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 200g mushrooms, sliced
- 1 zucchini, diced
- 400g canned tomatoes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 50g grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.
- Heat Oil: In a large pan, heat 2 tablespoons of olive oil over medium heat to prepare the base for the sauce.
- Sauté Aromatics: Add the diced onion and minced garlic to the pan and sauté until they become soft and translucent, releasing a wonderful aroma.
- Cook Vegetables: Introduce the sliced bell pepper, mushrooms, and diced zucchini to the pan and cook for about 5 minutes to soften and combine their flavors.
- Add Tomatoes and Seasonings: Stir in the canned tomatoes along with 1 teaspoon of dried basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, mixing everything thoroughly.
- Simmer Sauce: Allow the sauce to simmer on low heat for 10 minutes so that all the flavors meld together and the sauce thickens slightly.
- Combine Pasta and Sauce: Drain the cooked pasta well and add it to the pan with the simmered sauce. Toss everything gently to coat the pasta evenly with the sauce.
- Serve: Plate the pasta and generously sprinkle with 50g of grated Parmesan cheese on top to finish the dish.
Notes
- Using fresh vegetables ensures the sauce remains vibrant and flavorful.
- You can substitute Parmesan with a vegetarian hard cheese if desired.
- Adjust salt and pepper to taste, especially if using salted pasta water.
- For a spicier version, add a pinch of red chili flakes during sautéing.
- Leftover pasta can be refrigerated and is best consumed within 2 days.
