Pappardelle with Peppered Beef, Basil, and Tomatoes - alive magazine
What makes this pasta dish so quick is the sauce—you barely cook it. Big cherry or campari tomatoes look pretty and are quick to prep—just slice in half.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Pepper mill
- Saucepan
- Skillet
- Stove
- Cutting board
- Chef's knife
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 lb (500 g) tomatoes, coarsely chopped
- 1 cup (250 mL) fresh basil, coarsely chopped
- 1 small shallot, minced
- 2 Tbsp (30 mL) red wine vinegar
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) sea salt
- 8 oz (250 g) organic beef eye of round pepper steak
- 1/2 lb (250 g or 1/2 of a 500 g package) pappardelle noodles, about 4 nests
More Like This
Pappardelle Pasta recipe
anniecooking.com
Pappardelle with Tomatoes, Basil, Ricotta, and Olives
womensweeklyfood.com.au
Pappardelle & Tomato Sauce | Pasta Recipes | Jamie Oliver Recipes
jamieoliver.com
Pappardelle tossed in buttery pesto sauce with fresh basil and Parmesan
ioanacooks.com
Pappardelle Bolognese
abetterchoice.com.au
Pappardelle with Quick Bolognese Sauce
williams-sonoma.com
Pappardelle with beef recipe | Good Food
bbcgoodfood.com
Pappardelle With Slow Cooked Tomatoes
greatbritishchefs.com