PAPPARDELLE WITH BURST GRAPE TOMATOES, SPINACH AND MOZZARELLA CHEESE
Pappardelle pasta in a burst grape tomato sauce, tossed with baby spinach and fresh mozzarella cheese. Finished with a grating of Italy’s finest Parmigiano cheese and fresh basil leaves. Served alongside a light mixed green salad drizzled with Longo’s own minigrette.
Skill Level: 2/3
Prep Time: 20 min
Total Time: 35 min
1 pkg fresh basil
i pkg (25g) Parmigiano cheese
1 pkg (80g) spring greens
1 pkg (225g) grape tomatoes
1 pkg (60g) spinach
1 pkg (125g) mozzarella cheese
2 garlic cloves
1 pkg fresh oregano
1 chili pepper (optional)
1 pkg (250g) pappardelle pasta
3 pods (45g) Longo's Minigrette
WHAT YOU'LL NEED
Wash and dry all produce.
Bring medium pot of salted water to a boil.
Remove oregano and basil leaves from stems and finely chop.
Finely chop garlic and chili pepper. (TIP: Remove seeds for less heat, if using.)
Roughly chop mozzarella.
start the sauce
Heat large skillet over high heat. Add 2 minigrettes and 1 tbsp. olive oil to pan and allow to heat. Once hot, add tomatoes to the skillet, lower heat to medium and cover pan. Allow to cook for 4–5 minutes or until tomatoes soften and begin to burst.
crush the tomatoes
Remove the lid, crush tomatoes with a fork. Add in the garlic, chili pepper, if using, oregano and 1/2 the basil. Season to taste with salt and pepper. Allow to simmer on low heat until pasta is cooked (next step). (TIP: Cooking the tomatoes to the point of bursting allows them to release their juices and concentrates the tomato flavour, creating a quick and delicious sauce.)
cook the pasta
While the tomatoes cook, add the pappardelle to the pot of boiling water and cook for 7 minutes or until al dente (firm to the bite). Drain pasta and add to the sauce.
mix in the spinach and cheese
Add the spinach and mozzarella to the saucepan.
Stir or toss until the cheese is melted, spinach is wilted and a creamy sauce has formed. Remove pan from heat.
Divide finished pasta onto 2 plates. Add parmigiano over top and garnish with remaining basil.
Finish and Serve
In large bowl, toss spring greens with remaining minigrette and season with salt and pepper to taste.
Serve with plated pappardelle. Enjoy!