Roasted Tomato and Squash Pappardelle | RICARDO

Ingredients

• 2 cups (500 ml) cherry tomatoes
• 1/4 cup (60 ml) olive oil
• 4 cups (1 liter) buttercup or butternut squash, peeled, seeded and cubed
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 1/2 cups (375 ml) chicken or vegetable broth
• 9 oz (250 g) pappardelle
• 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
• 1/2 cup (125 ml) fresh basil, chopped
• Salt and pepper