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How to make Pappardelle with roast nduja and tomato sauce

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 large red capsicum, seeds removed, thinly sliced
  • 500g mixed baby heirloom tomatoes
  • 2 zucchinis, thinly sliced into ribbons using a vegetable peeler
  • 4 unpeeled garlic cloves
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 50g nduja
  • 400g pappardelle pasta
  • Parmesan, shaved, to serve
  • Basil leaves, to serve

Method

  • Step 1 Preheat the oven to 200C.
  • Step 2 Combine capsicum, tomatoes, zucchini, garlic, oil and vinegar in a roasting pan. Crumble over the nduja, then season and toss to combine. Roast for 25 minutes or until tomatoes start to collapse.
  • Step 3 Cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water.
  • Step 4 Remove pan from oven. Squeeze garlic from their skins and stir through tomato mixture. Add to pasta with reserved cooking water and toss to combine.
  • Step 5 Divide pasta among bowls and top with shaved parmesan and basil to serve.