If you love pasta dishes that marry vibrant, fresh flavors with rich, silky sauces, then this Burst Tomato Pappardelle will steal your heart and your taste buds! Plump cherry tomatoes burst right in the pan, mingling with garlic, Parmesan, and fragrant basil to create a sauce that’s both rustic and elegant. Tossed with wide, ribbony pappardelle noodles and finished with a touch of butter, this is a satisfying meal that delivers summer-in-a-bowl any time of year. Whether you’re cooking for a cozy weeknight or showing off for friends, this Burst Tomato Pappardelle is the perfect blend of simple ingredients, quick prep, and spectacular flavor.

Burst Tomato Pappardelle Recipe - Recipe Image

Ingredients You’ll Need

The foundation of Burst Tomato Pappardelle is a handful of pantry staples, plus the freshest cherry tomatoes and basil you can find. Each ingredient plays a starring role, bringing color, aroma, or that perfect pop of flavor to every forkful.

Pappardelle Pasta (12 ounces): The wide, gorgeous noodles soak up the sauce while lending a hefty, satisfying bite.
Olive Oil (2 tablespoons): Adds a fruity richness and helps the garlic and tomatoes caramelize beautifully.
Garlic, minced (3 cloves): Gives the dish its addictive aroma and subtle heat right from the start.
Cherry Tomatoes (1 pint): Their natural sweetness and juiciness are the star, bursting into a decadent, glossy sauce as they cook.
Red Pepper Flakes (1/4 teaspoon): Just a pinch for gentle heat that keeps each bite lively.
Salt (1/2 teaspoon): Balances all the flavors and brings out the tomatoes’ sweetness.
Black Pepper (1/4 teaspoon): Adds a finishing note of gentle spice and warmth.
Dry White Wine or Vegetable Broth (1/4 cup): Deglazes the pan and deepens the sauce; choose broth for an alcohol-free option.
Grated Parmesan Cheese (1/4 cup, plus more for serving): Melts into the sauce for tangy, cheesy richness—don’t skimp!
Fresh Basil, chopped (1/4 cup): Adds a burst of color and garden-fresh flavor that’s unmistakable.
Unsalted Butter (2 tablespoons): Swirled in at the end, it gives incredible silkiness to the sauce.

How to Make Burst Tomato Pappardelle

Step 1: Cook the Pappardelle

Bring a large pot of salted water to a boil, then drop in your pappardelle and cook just until al dente, following the package instructions. Don’t forget to scoop out about 1/2 cup of the starchy pasta water before draining—this little trick is key for giving your sauce that luscious, restaurant-worthy texture later on.

Step 2: Sauté Garlic and Tomatoes

While the pasta is cooking, get a large skillet going over medium heat and pour in the olive oil. Once shimmering, add the minced garlic and let it sizzle gently for about a minute—just enough to perfume your kitchen without letting the garlic brown. Add in all those plump cherry tomatoes along with the red pepper flakes, salt, and black pepper. Cook, stirring now and then, for 6 to 8 minutes. The tomatoes will start to blister, pop, and release their juices, thickening into a jammy sauce.

Step 3: Add Wine or Broth and Reduce

Once the tomatoes have burst and things are smelling incredible, pour in the white wine or vegetable broth. Let it simmer for about 2 minutes so the liquid reduces slightly, which concentrates flavor and helps the sauce come together. This step builds layers of savory goodness that make Burst Tomato Pappardelle so craveable.

Step 4: Combine Pasta and Make the Sauce

Add the drained pappardelle right into the skillet along with the reserved pasta water, grated Parmesan, and butter. Toss everything thoroughly—tongs work best here—to coat every strand in that silky, tomato-studded sauce. The butter melts in, the cheese gets creamy, and the pasta just soaks it all up.

Step 5: Stir in Fresh Basil and Serve

Take the skillet off the heat and sprinkle in the chopped fresh basil. Give everything one final toss. Serve immediately, topping each plate with a flurry of extra Parmesan. Your Burst Tomato Pappardelle is now ready to enjoy!

How to Serve Burst Tomato Pappardelle

Garnishes

For a finishing touch, a shower of freshly grated Parmesan is a must. Try scattering a few extra basil leaves over the top or even a squeeze of lemon for added brightness. If you love crunch, a handful of toasted pine nuts adds a delightful nutty surprise on top of your Burst Tomato Pappardelle.

Side Dishes

This dish is wonderfully rich, so keep sides simple: a big green salad with a zippy vinaigrette, some crusty bread to mop up the sauce, or roasted asparagus work beautifully. A glass of crisp white wine is always a smart pairing with Burst Tomato Pappardelle.

Creative Ways to Present

Don’t be afraid to get playful with your plating! Serve Burst Tomato Pappardelle in wide, shallow bowls for rustic elegance, or use tongs to twirl the noodles into towering nests. For summer parties, spoon individual portions into small ramekins and top with a Parmesan crisp for a show-stopper appetizer.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (good luck!), store them in an airtight container in the refrigerator for up to two days. The flavors actually deepen overnight, making your Burst Tomato Pappardelle extra garlicky and delicious the next day.

Freezing

While fresh pastas like this are best enjoyed right away, you can freeze leftovers in a pinch. Portion into freezer-safe containers and freeze for up to one month—just keep in mind the noodles will soften a little upon reheating.

Reheating

For best results, reheat gently on the stovetop with a splash of water or broth to loosen the sauce and restore that creamy texture. A quick zap in the microwave works, too, but keep the bursts short and stir often to prevent any cheese from splitting.

FAQs

Can I use a different type Main Course

Absolutely! While the wide noodles really catch the sauce, linguine, fettuccine, or even spaghetti will all work in a pinch. Just keep an eye on cooking times and use your favorite shape for Burst Tomato Pappardelle magic.

What’s the best way to make this dish vegan?

To make Burst Tomato Pappardelle plant-based, swap the butter for a vegan alternative, use a vegan Parmesan or nutritional yeast, and choose a pasta without eggs. The flavor stays fresh and fabulous!

Can I add protein?

Definitely! Grilled chicken, sautéed shrimp, or even a scoop of creamy ricotta can be added without overwhelming the sweet tomato flavor. Just toss your chosen protein in alongside the pasta at the final step.

What if my cherry tomatoes aren’t bursting?

If your tomatoes are stubborn, try pressing them gently with the back of a spoon as they cook. Sometimes a little nudge helps them pop and release their juices for that signature Burst Tomato Pappardelle sauce.

Can I prepare Burst Tomato Pappardelle ahead of time for a dinner party?

It’s best served fresh, but you can prep the tomato sauce a few hours ahead. Just reheat gently, then toss with hot pasta, fresh basil, and Parmesan right before serving to keep the flavors bright.

Final Thoughts

There’s nothing more comforting—or impressive—than a bowl of homemade Burst Tomato Pappardelle. It’s a dish that proves how a few good ingredients and a little time in the kitchen can deliver pure joy. I hope you’ll try it soon, and maybe make it your own new favorite!

Burst Tomato Pappardelle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Burst Tomato Pappardelle is a delightful pasta dish with cherry tomatoes that burst with flavor, tossed with pappardelle in a silky Parmesan and basil sauce. This vegetarian recipe is perfect for a quick and satisfying meal.

Ingredients

Scale

Pappardelle Pasta:

12 ounces pappardelle pasta

Tomato Sauce:

2 tablespoons olive oil
3 cloves garlic, minced
1 pint cherry tomatoes
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry white wine or vegetable broth
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh basil
2 tablespoons unsalted butter

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Instructions

Cook the Pappardelle: Prepare the pappardelle according to package instructions until al dente. Reserve 1/2 cup of the pasta water.
Prepare the Tomato Sauce: Heat olive oil in a skillet, sauté garlic, add cherry tomatoes, season with red pepper flakes, salt, and black pepper. Cook until tomatoes burst.
Finish the Dish: Pour in wine or broth, simmer, then add cooked pasta, reserved pasta water, Parmesan, and butter. Toss until the sauce coats the pasta. Stir in basil and serve.