• Jonathan Desai

Pappardelle with Scorched Tomato and Summer Vegetable Bolognese

Charred garden tomatoes, homemade vegetable bolognese, and wavy pasta combine to make a delightfully hearty and healthy family meal—perfect for summer. Serves 4

Ingredients: For the vegetable bolognese

  • 2 teaspoons olive oil

  • 2 garlic cloves, peeled and minced

  • 1 cup baby portobello mushrooms

  • ¼ cup celery, minced

  • ¼ cup carrots, peeled and minced

  • ¼ cup onions, peeled and minced

  • ¼ cup zucchini, finely chopped

  • ¼ cup yellow squash, finely chopped

  • ½ cup red wine

  • 2 cups crushed tomatoes

  • 1 teaspoon salt

  • ½ teaspoon black pepper

Ingredients: For the pasta

  • 1 tablespoon olive oil

  • 2 cups cherry tomatoes (on the vine, if possible)

  • 4 cups pappardelle pasta, cooked

  • ¼ cup Parmesan cheese, shredded

  • 2 tablespoons basil, chopped


  1. For the Bolognese: Heat oil in a large skillet over medium-high heat. Sauté the garlic, mushrooms, celery, carrots, onions, zucchini, and yellow squash for 5–6 minutes.

  2. Pour in red wine, and bring to a simmer. Cook for 3 minutes or until wine has partially evaporated. Stir in the crushed tomatoes, and season with salt and pepper. Cover, and cook for 15 minutes or until vegetables are tender.

  3. While Bolognese is cooking, preheat the broiler to high. Drizzle cherry tomatoes with olive oil, and broil for 5 minutes or until charred.

  4. Spoon Bolognese over cooked pappardelle, and top with scorched tomatoes, Parmesan cheese, and basil before serving.

Courtesy of Reminder Media, American Lifestyle

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