Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


1 ½ lb heirloom tomatoes, chopped into different sizes1 Tbsp red wine vinegar½ cup extra virgin olive oil2 Tbsp minced shallots1 Tbsp minced oregano¼ cup shredded basil leaves1 small fresh hot red chile, minced salt freshly ground pepper1 lb dried pappardelle¼ cup chopped marcona almonds¼ cup freshly grated Parmigiano-Reggiano cheese


  1. In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano, sprinkle over the pasta and serve right away.

Recipe Credit: Grace Parisi
Image Credit: Con Poulos

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Tags: Dinner, Vegetarian, Pasta, Tomato, Cheese, Nut, Italian, Summer, Fall

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