Pappardelle with Roasted Sundried Tomatoes and Creamy Mozzarella

How To Make Pappardelle with Roasted Sundried Tomatoes and Creamy Mozzarella

1. Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. 
2. Reserve ½ cup of pasta water before draining the pasta.
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the sundried tomatoes and cherry tomatoes, and cook for 3–4 minutes, allowing the cherry tomatoes to soften slightly.
4. Sprinkle the mixed herbs, chili flakes, salt, and black pepper over the tomatoes. Deglaze the pan with vegetable stock, scraping any flavourful bits off the bottom of the skillet. 
5. Let it simmer for 1–2 minutes. Add the cooked pappardelle to the skillet with the tomato mixture. 
6. Toss to coat the pasta evenly, adding a splash of reserved pasta water to loosen the sauce as needed.
7. Remove the skillet from the heat and gently fold in the torn mozzarella pieces. The residual heat will soften the cheese without melting it completely.
8. Transfer the pasta to serving plates. Garnish with grated parmesan, fresh basil and a drizzle of olive oil.