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 California 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 chose pappardelle. Goes without saying that you can make this recipe with any pasta you prefer.

200 gr nettles
100 gr dry tomatoes
200 gr pappardelle
2 tablespoons e.v.o. oil

garlic
a pinch of salt

For this recipe I used dry tomatoes in olive oil. Chop tomatoes in very small pieces and set on the side. Heat water for pasta, 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 in a skillet on 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. Plate the pasta, sprinkle with Parmigiano Reggiano cheese at taste. 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 add nettles after a few minutes.

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