Pappardelle with nettles & dried tomatoes

Pappardelle con ortiche e pomodori secchi

Pasta is my passion, so it happened that looking for a good pasta brand, I found a Californian homemade pasta at the Framer’s market. A few well chosen types of pasta, fettuccine, sheets for lasagna, penne, all surprisingly good, thick and a little rough as it should be. Today I chosed pappardelle.

I found fresh wild nettles at t5he Farmer’s market and this is what it came out…
200 gr nettles
100 gr dry tomatoes
200 gr pappardelle
2 tablespoons e.v.o. oil garlic
a pinch of salt

For this preparation I used dry tomatoes in olive oil. Chop tomatoes in very small pieces and have them ready. Put water for the pasta on heat, add half teaspoon sea salt; when the water boils add the pappardelle and stir. If you use fresh pasta be careful to the cooking time, it takes just a few minutes (check instructions on the package). Heat on a medium-low fire two tablespoons e.v.o. oil with a clove of garlic, remove the garlic when it is gold color, add the nettles and stir until they are soft, just a couple minutes, add a pinch of salt. Turn off the heat and add the tomatoes.

When pappardelle are ready, al dente, strain them saving in a small bowl a little cooking water. Add pasta in the pan with the condiment, stir, if too dry add a little of the cooking water you saved. Put the pasta in plates, grind a little Parmigiano Reggiano at will. I decorated the plate with a couple quenelles of black olives pesto, a good combination, but not essential for the preparation.

You can replace dried tomatoes with fresh cherry tomatoes, in this case put in the pan with oil tomatoes first and after a few minutes, add nettles.

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