Fresh Pappardelle Pasta with Summer Tomato-Olive Ragù & Ricotta Salata

Pappardelle has a long history in Tuscany, where the delicate, eggy ribbons are often paired with a hearty sauce for a simple and satisfying dish. In tonight’s recipe, we’re tossing fresh pappardelle with a savory vegetarian tomato and olive ragù. Before making our sauce, we’re blanching the tomatoes—a culinary technique that makes their skins easier to remove, resulting in a perfectly tender consistency. Garnishes of sweet basil and crumbly, briny ricotta salata round out the dish with even more vibrant Italian flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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