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Home » Bruschetta Pappardelle

Bruschetta Pappardelle

August 3, 2016 31 Comments


bruschetta pappardelle

 

Fat-free, fresh, easy, bursting with flavor!

Sounds too good to be true.  But seriously, here’s a recipe that I adapted from “The Splendid Table, Recipes from Emilia-Romagna, the Heartland of Northern Italian Food” by Lynne Rossetto Kasper.  I used pappardelle pasta instead of tagliatelle simply because I had some in my pantry.  Perfect for Bruschetta Pappardelle!

Use only vine-ripened tomatoes, fresh basil and the highest quality of Modenese balsamic vinegar.  Served cold on hot pasta, it’s a perfect recipe for hot summer days.

If you can’t find fine balsamic vinegar from Modena, Italy, than add some of the balsamic ‘glaze’ now available.  It’s thicker and more sweet than the commercial balsamic vinegar found in the United States.

So delicious, that even my husband asked for ‘more’ sauce.  Something he, a super-picky eater, only does when he really likes!

bruschetta pappardelle

 

While the pasta water is coming to a boil, make the bruschetta ‘sauce’ since it needs to set for 15 minutes.  Enough time to allow all of those wonderful flavors to blend together nicely.

I add sugar to taste in this sauce because it is a little too tart for us without it.  If I had a lot of true balsamic vinegar, which is nearly like a sweet syrup, I’d avoid adding sugar.  I haven’t opened my family’s heirloom balsamic vinegar yet.  That has to be saved for super special occasions.

Don’t make this ahead of time, Bruschetta Pappardelle is best when served as fresh as possible.

bruschetta pappardelle

egg pappardelle has a subtle pale yellow color

.

Bruschetta Pappardelle

Bruschetta Pappardelle

Ingredients

  • 1 cup high balsamic vinegar (use the highest quality you can OR substitute ½ cup regular quality balsamic vinegar with ½ cup balsamic vinegar ‘glaze)
  • sugar to taste to reduce the acidic flavor (optional that I added)
  • 2 large garlic cloves, minced
  • 1 medium red onion, diced
  • 8 large vine-ripe tomatoes (about 3 pounds), cored and cut into bite-size pieces
  • ⅔ cup minced fresh basil leaves
  • fresh-cracked sea salt and black pepper to taste
  • 1 pound dried imported egg pappardelle or tagliatelle
  • 1 cup Parmigiano-Reggiano cheese, shaved or grated

Instructions

  1. Fill large pot with water.
  2. Add about 2 Tbsps. salt.
  3. Bring the salted water to a boil.

While the water is heating, prepare the Bruschetta Sauce

  1. Pour vinegar in a medium sized bowl.
  2. Add garlic and onion.
  3. Marinate for 15 minutes.
  4. Taste to determine if sugar is needed, add a tiny bit at a time until mixture is not too tart.
  5. Add the basil, tomatoes, salt and pepper.
  6. When water is boiling, drop the pasta in and cook for 5 minutes if using dried pasta, or for only 2 minutes if using fresh pasta.
  7. Taste to make sure pasta is not over-cooked beyond al dente.
  8. Drain pasta.
  9. Toss pasta with the tomato mixture.
  10. Top with parmigiano cheese.
© Roz

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© Roz

I hope that you enjoy this delicious recipe for Bruschetta Pappardelle!

 


Previous Post: « Watermelon, Gorgonzola and Basil Salad
Next Post: Risotto Stuffed Zucchini with Bolognese Sauce »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    August 3, 2015 at 2:41 PM

    This proves again that delicious food doesn’t have to be complicated and expensive. Well done, Roz.

    Reply
    • Roz says

      January 6, 2016 at 2:30 PM

      You’re right Angie — and simplest is usually the best to taste the best ingredients of a recipe!
      Roz

      Reply
  2. Susan says

    August 5, 2015 at 10:20 AM

    Pappardelle is my favorite kind of pasta and this fresh, beautiful sauce would make such a perfect summer meal. My tomatoes are just starting to ripen and I can’t wait to try this!

    Reply
    • Roz says

      January 6, 2016 at 2:57 PM

      I really like the pappardelle pasta shape too, Susan. I just don’t use it enough!
      Thanks for stopping by,
      Roz

      Reply
  3. Susan says

    August 5, 2015 at 10:37 AM

    Pappardelle is such a wonderful pasta, but alas, it’s so hard for me to find in the markets here in NH … where do you get yours? As for The Splendid Table … it’s such a fine cook book! No wonder your adaptation caught my eye! So fresh and perfect for this time of year! Stellar post, Roz !!!

    Reply
    • Roz says

      January 6, 2016 at 5:20 PM

      Thank you again Susan!
      Roz

      Reply
  4. Shari Kelley says

    August 5, 2015 at 9:13 PM

    Looks really wonderful and fresh tasting, Roz! I think I would love the sweet/tart component to this recipe. You are so fortunate to have balsamic vinegar from your family. I just love any recipe with balsamic vinegar in the ingredients. If I had such special vinegar, though, I would save it for special occasions, too! Thank you for another great summer recipe!

    Reply
    • Roz says

      January 6, 2016 at 5:36 PM

      You’re welcome Shari! Always my pleasure to share any of my recipes with you! Hope you’re doing great out in AZ!
      Roz

      Reply
  5. ZazaCook says

    August 8, 2015 at 11:36 AM

    Beautiful pasta! This looks very tasty! Thanks for sharing the recipe 🙂

    Reply
    • Roz says

      January 6, 2016 at 3:03 PM

      I’m always happy to share this and any recipe with you Zaza! Hope you have an awesome new year in 2016!
      Thanks for your ‘online’ friendship through the years!
      Roz

      Reply
  6. Ciao Chow Linda says

    August 8, 2015 at 4:43 PM

    I want to make this asap while the fresh garden tomatoes are so wonderful. Like you, I’ve got aged balsamic I brought back from a small producer in Emilia Romagna, and am parsing it out as though it were gold.

    Reply
    • Roz says

      January 6, 2016 at 5:21 PM

      You’re SO lucky to have some aged balsamico in your pantry, Linda! I’m sure it is so SWEET! Hope you’re doing well!
      Roz

      Reply
  7. Susan says

    August 8, 2015 at 6:44 PM

    Ciao, Bella!
    I just found your blog & I love it! I grew up in Italy & now live in Southern California. Your photos & recipes are lovely! I’m looking forward to exploring more. Have a lovely weekend.

    Reply
    • Roz says

      January 6, 2016 at 5:16 PM

      WELCOME SUSAN! I’m so glad that you found my blog to follow along and join in the foodie, garden, and travel conversations among some really great people!
      Grazie,
      Roz

      Reply
  8. Mindy says

    August 9, 2015 at 6:02 PM

    This just screams summer. Perfection.

    Reply
    • Roz says

      January 6, 2016 at 5:33 PM

      Awe, thanks Mindy! You’re so kind!
      Roz

      Reply
  9. Pam says

    August 14, 2015 at 3:11 PM

    Way to go, Roz! It’s a great dish that looks gorgeous! Balsamic vinegar is a wonderful thing so it has to be delicious in the sauce. Perfect for summer with all the bold colors. Thanks for the recipe!

    Reply
    • Roz says

      January 6, 2016 at 4:53 PM

      You’re welcome Pam! Always my pleasure to share and have you stop by!
      Roz

      Reply
  10. Annamaria @ Bakewell Junction says

    August 14, 2015 at 10:16 PM

    Roz,
    I have an electric cooktop, so I probably could make a whole meal while waiting for water to boil. 🙂 You’ve created another beautiful dish. The pictures look mouth watering.
    Annamaria

    Reply
    • Roz says

      January 6, 2016 at 5:08 PM

      Thank you so much Annamaria! Hope you’re doing well!
      Roz

      Reply
  11. Monica says

    August 3, 2016 at 9:24 PM

    Oh yes, I love bruschetta and I love pappardelle so why not combine the two! Looks wonderful!

    Reply
    • Roz says

      September 25, 2016 at 10:02 PM

      Hi Monica!

      I’m just now getting to respond back to you and to the many other commenters since my little surgery episode recently. Thanks for stopping by!

      Happy fall to you!
      Roz

      Reply
  12. Liz says

    August 3, 2016 at 10:12 PM

    I love that you revived this post! It looks perfect for my lunches—now I just need some kind souls to give me some garden tomatoes! Mine bit the dust.

    Reply
    • Roz says

      September 25, 2016 at 9:54 PM

      Hi Liz,

      I’m just now getting to respond back to you and to the many other commenters since my little surgery episode. Thanks for always stopping by!

      Roz

      Reply
  13. Diane P. says

    August 4, 2016 at 10:58 AM

    I have been making a very similar recipe the last 3-4 summers (whenever I can get fresh tomatoes). Not only is it easy, but it’s DELICIOUS! My husband is a very “picky” eater, and he LOVES it! It is a great recipe for a last minute dinner, or when company is coming—it’s THAT good! Thanks for another great post, Roz.

    Reply
    • Roz says

      September 25, 2016 at 10:04 PM

      Diane,
      You’re so welcome! I’d love to know how you make yours and make any adjustments to my recipe. Sounds like our family’s have a lot of similar taste preferences!
      Roz

      Reply
  14. Claudia Lamascolo says

    August 6, 2016 at 8:25 AM

    I am amazing how easy this came together and looks like it took all day! Lovely presentation!

    Reply
    • Roz says

      November 28, 2017 at 8:42 PM

      Thanks Claudia! It’s always nice to hear from you!
      Ciao,
      Roz

      Reply
  15. ChgoJohn says

    August 8, 2016 at 11:45 AM

    I’ve never used balsamic in a tomato sauce, Roz, but this sure does sound good. Love, too, that you’ve used pappardelle. When I cut pasta by hand, I’ll make pappardelle .I’ve a number of pasta cutting contraptions but none can compare with a wide pasta noodle. 🙂

    Reply
    • Roz says

      November 28, 2017 at 8:58 PM

      Hi John,
      Thanks for your kind words! I hope that you’re doing well and that you stop by again with your Italian food wisdom!
      Ciao,
      Roz

      Reply
  16. Hazel Hoffman says

    August 16, 2016 at 10:58 AM

    This looks so delicious and I am looking forward to making it for my family

    Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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