Pappardelle with Scorched Tomato and Summer Vegetable Bolognese
Serves 4
Vegetable Bolognese:
- 2 tsp. olive oil
- 2 garlic cloves, minced
- 1 c. baby portobello mushrooms
- ¼ c. celery, minced
- ¼ c. carrots, peeled and minced
- ¼ c. onions, minced
- ¼ c. zucchini, finely chopped
- ¼ c. yellow squash, finely chopped
- ½ c. red wine
- 2 c. crushed tomatoes
- 1 tsp. salt
- ½ tsp. black pepper
Pasta:
- 2 c. cherry tomatoes (on the vine, if possible)
- 1 tbsp. olive oil
- 4 c. pappardelle pasta, cooked
- ¼ c. Parmesan cheese, shredded
- 2 tbsp. basil, chopped
Print Recipe
Instructions:
-
Heat the 2 teaspoons of olive oil in a large skillet over medium-high heat. Sauté the garlic, mushrooms, celery, carrots, onions, zucchini, and yellow squash for 5–6 minutes.
-
Pour in the red wine, and bring to a simmer. Cook for 3 minutes or until the wine has partially evaporated. Stir in the crushed tomatoes, and season with the salt and pepper. Cover, and cook for 15 minutes or until the vegetables are tender.
-
While the Bolognese is cooking, preheat the broiler to high. Add the cherry tomatoes to a small baking dish, and drizzle with the 1 tablespoon of olive oil. Broil for 5 minutes or until charred.
-
In individual bowls, spoon the Bolognese over the cooked pappardelle, and top with the scorched tomatoes, Parmesan cheese, and basil before serving.
