Ingredients
The following ingredients have 4 Servings
- 2 cups whole cherry tomatoes
- 3 cloves garlic, skin removed and thinly sliced
- 4 strips lemon zest, each 1/4-inch wide and 2 inches long
- 6 cardamom pods, pressed with the flat of a knife to crack pod
- 1 1/2 tablespoons extra-virgin olive oil
- 8 ounces dried pasta like pappardelle
- 1/4 cup low sodium chicken stock
- Salt and fresh ground black pepper
- Fresh herbs or fresh grated Parmesan cheese for serving
Instruction
- Heat oven to 450 degrees F. Add cherry tomatoes, garlic, lemon zest, cardamom pods and olive oil to a large oven-safe pan or Dutch oven. Season with salt and freshly ground pepper. Roast, uncovered, for 10 minutes. Stir the tomatoes then continue to roast until the tomatoes begin to split, 5 to 10 minutes more.
- Meanwhile, bring a large pot of salted water to a boil then cook pasta according to package directions. Drain.
- Remove the pan from oven then remove and discard the cardamom pods and lemon zest. Place the pan over medium heat and add chicken stock. Bring to a simmer then cook until reduced by half. Add the cooked pasta and cook until the sauce coats the pasta, about 1 minute. Season to taste and serve.
