Pappardelle with tomatoes "piennolo del vesuvio"

Ingredients for 4 persons

  • 500 grams of pappardelle
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 jar of 550 grams of small tomatoes 'piennolo del vesuvio'
  • capers (optional)
  • anchovies (optional)
  • salt
  • pepper
  • turmeric
  • fresh rosemary
  • oregano


  1. Bring 5 liters of salted water to the boil and immerse the 500 grams of pappardelle in it for 10 minutes for "al dente" cooking.
  2. While the pasta is cooking, lightly brown the garlic in a pan with a drizzle of extra virgin olive oil and a little fresh rosemary. For amateurs you can add 2-3 anchovies.
  3. Then add the tomatoes, salt, pepper, turmeric and a few oregano leaves.
  4. To spice it up you can add a few capers.
  5. Cook the tomatoes for 10-12 minutes over medium heat.
  6. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
  7. Serve and enjoy

Enjoy your meal.

Pappardelle with tomatoes piennolo del vel vesuvio

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