Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

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Do you ever feel like you are fighting nature at every turn? Weeds? Insects? Pollen? Leaves? In our yard we have to add Canadian geese to that list. We can barely scare them away at this point! The families hanging out in our yard are absolutely adorable… we just wish that they didn’t leave anything behind….

I have been so busy fighting nature recently that it’s kept me out of the kitchen. :) This was a delicious and quick cooking meal with wonderful fresh flavors. It’s traditional Italian name is Tagliatelle All’Aglione- in Tuscany- named for the generous amount of garlic (aglio in Italian) in the sauce. This recipe, a staff-favorite, was adapted from Food and Wine, contributed by Paolo Coluccio. We ate it with green salad and Whole Wheat Spicy Herb and Garlic Bread. Lots of garlic and lots of spice- Great!

Yield: Serves 4 to 6

  • 1/2 cup (8 T) extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 2 to 2 1/2 pounds fresh plum tomatoes, cored and chopped
  • 1/2 teaspoon crushed red pepper
  • coarse salt, to taste
  • 1 pound dried tagliatelle (I substituted pappardelle)
  1. In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 1-2 minutes.
  2. Add the tomatoes, crushed red pepper, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 10-20 minutes. Season the sauce with salt to taste; keep warm.
  3. Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, then drain well.
  4. Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.

Note: The sauce can be refrigerated overnight. Reheat before tossing with the pasta.

One Year Ago:

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About thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living.

16 responses to “Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

  1. I think it’s pasta time here. Haven’t made some good pasta in a while!

  2. Love that picture of the geese – as a kid, I used to love watching them! This sauce is definitely something I want to add to my rotation!

  3. I’m drooling looking at this picture!

  4. Amazing photo and yummy recipe xx

  5. Wow! What a great yard you’ve got! :) and what a great pasta!

  6. jessicanadelson

    Pasta looks delicious and seems so easy! Will try it ASAP. Baby geese are adorable no matter what they leave behind !!!!

  7. Those geese are beautiful, but they’re scary! A beautiful pasta.

  8. I am glad you liked it, Aglione is always good!

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