Pappardelle with 15-Minute Heirloom Tomato Sauce

If you have 15 minutes and fresh heirloom tomatoes, you're halfway to a deliciously fresh pasta dinner.
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pappardelle with heirloom tomato sauce

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 2 lb. heirloom tomatoes, halved

  • 2 large cloves garlic, grated

  • 1/4 cup olive oil

  • 1/2 tsp. fish sauce

  • 1 lb. pappardelle pasta

  • fresh basil leaves and shaved Parmesan, for garnish


Using largest holes on box grater, grate tomatoes. (Discard skins.) In nonstick skillet, cook garlic and tomatoes in oil over medium-high heat, stirring often, until sauce thickens, about 15 minutes. Stir in fish sauce; season. Cook pasta in salted boiling water until al dente. Drain pasta; add to sauce. Cook, tossing, until pasta is coated, about 1 minute. Garnish.