There’s only one rule for summer cooking, as far as we’re concerned. If it involves a lot of effort, it’s a hard pass. This dish, on the other hand, offers maximum deliciousness for next to no effort. The natural juiciness from the tomatoes actually saves you a step and creates the sauce all by itself.
Even better: It’s vegan. The salty capers cover the umami you expect from a grating of Parm. (Though if you give it a little dusting of cheese, no one will hold it against you.) And don’t feel pressure to stick with pappardelle. Any long noodle works, but if you try it with a bowtie or fusilli you won’t be disappointed.Print
We love the long, flat profile of pappardelle for this dish but the simple ingredients work with just about any noodle you’ve got on hand. It’s best served hot but is also delicious at room temperature.
- 1 16-ounce package pappardelle pasta
- 1/4 cup olive oil
- 3 cups cherry tomatoes (grape tomatoes also work)
- 3 tablespoons capers
- 2 small onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly-cracked pepper
- 1 tablespoon fresh parsley sprigs
- Cook pasta in a large pot according to package instructions (al dente is preferred). Reserve 1/2 cup of the pasta water, then drain and shock the noodles in cold water. Set aside.
- Add olive oil, tomatoes, capers, and onions to a large pan over medium heat. Cook for 10-12 minutes, stirring occasionally until onions are soft and the tomatoes start to blister and loosen.
- Add in the garlic, salt, and pepper and stir. Cook for an additional minute.
- Transfer the pasta into the pan and gently mix to coat. Add reserved pasta water as needed to thin the sauce if necessary. Garnish with parsley and serve.