When my most recent Try the World box arrived, I was ecstatic to see that it was from Italy. Italian food is one of my favorites to get creative with and there were too many delicious goodies in the box.
With truffles powder, pesto, balsamic, and egg pappardelle as options, I knew I’d need to come up with a recipe or two and this one is one that went into the family cookbooks.
I started by reducing the balsamic and picking fresh basil from my herb garden, then halved the tomatoes to roast in the oven. After throwing the noodles into a pot of boiling water, I knew we were in for a delicious meal.
I know that it may seem like too much to use both pesto AND a balsamic reduction, but the two complemented each other nicely and they are definitely something that I’ll pair again in the future.
Pappardelle with Roasted Tomatoes and a Balsamic Reduction Sauce
<a href=”http://amzn.to/2BoqF1k” target=”new”>Egg Pappardelle</a>
<a href=”http://amzn.to/2hTRDoU” target=”new”>Pesto Sauce</a>
1 cup <a href=”http://amzn.to/2zpSO70″ target=”new”>Balsamic Vinegar</a>
1/4 cup honey
1 cup mini heirloom tomatoes, halved
Fresh basil (to taste)
Pepper (to taste)
Salt (to taste)
Salami (optional) In a small saucepan, mix balsamic vinegar and honey and bring to boil. Stir in pepper to taste. Reduce heat to simmer until mixture is reduced to 1/3 cup and then set aside to cool.
Cut the mini heirloom tomatoes into halves and remove seeds, layout on a baking tray and drizzle with olive oil and salt (to taste). Roast in oven at 450F for about 20 to 30 minutes or until they are still soft, but mostly dried.
Prepare pasta according to package directions.
In a small bowl, mix pesto and truffle powder to taste with cooked noodles. Lay salami out on plate, then place noodles over them. Add your preferred amount of roasted tomatoes to the dish and then drizzle with balsamic reduction. Garnish with fresh basil.