Recipe and Photo by Justina Blakeney
Although I don’t post much in way of food on here normally, I uploaded this photo from some pasta I made on Pinterest, and a few of you have asked for a recipe–so I decided to share the recipe with you here. After living in Italy for 6 and a half years, I must admit, I cook a mean pasta–and papardelle noodles are my favorite. Here goes! If you enjoy this recipe, let me know, and maybe I’ll begin to incorporate more food stuff and vegetarian recipes here on the blog. Maybe it has to do with being pregnant but I’ve been thinking about food more and more lately! Ha!
- 6 quarts water
- 2 tablespoons salt
- 6 tablespoons Olive Oil
- 15 Cherry Tomotoes cut in half
- 2 tbsps capers
- 1/4 cup fresh lemon zest (zest of 1 lemon)
- 1 package of lemon pepper papardelle (I use this kind from Trader Joes)
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- Salt and freshly ground pepper
Directions:
In a 12 to 14-inch saute pan, heat the Olive oil with the lemon zest over medium heat. Add the washed and cut cherry tomatoes to the mix. Saute until the cherry tomatoes become ‘saucy.’ Add Capers.
Add the papardelle noodles to the boiling water and cook (follow instructions on package). Drain the pasta, and put the pasta in the saucepan with the sauce, cook on low heat for about one minute while you mix to evenly spread the sauce around. Remove from heat and sprinkle on some cheese. Pour into a bowl and serve with salt and freshly ground black pepper.
Oh my, oh my! It seems so delicious!
To be honest, I’m do hungry right now, this came like a sort of visual dinner:-)
Looooooove pasta whit sauce made of fresh cherry tomatoes!! and with the capers on top..MmmMmmm…Yum!
XoX / Maja@PerfectionMakesMeYawn
oh geeze, yum. That sounds friggin delicious!!!
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