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Pappardelle with Roasted Tomatoes and a Balsamic Reduction Sauce

A mix of pesto and balsamic reduction gives this pasta its delicious flavor.

Notes

<a href="http://amzn.to/2zpPx7z" target="new">Truffle Zest</a> (to taste)
<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.