Two Raw Sisters: Pomegranate tomatoes, herbs and pappardelle
Photo / Kate Battersby and Margo Flanagan
Whether you are entertaining for a crowd or cooking for one, The Two Raw Sisters' new cookbook Simple Fancy puts fruits and vegetables first, with 90 recipes using familiar, everyday whole-food ingredients packed with sweet and savoury flavours. Of this pasta dish, they say: "We can't go past thick ribbons of pappardelle. There is something about them that is so inviting and comforting. The 10-minute tomato sauce in this pasta is incredibly easy to make and is brought to life by a dash of pomegranate molasses."
Ingredients
| 250g | pappardelle |
| 2 Tbsp | oil |
| 1 | brown onion, thinly sliced into rounds |
| 6 cloves | garlic, crushed with the back of a knife and skin removed |
| 250g | cherry tomatoes |
| 1 tsp | sea salt |
| Pinch | chilli flakes |
| 2 tsp | pomegranate molasses |
Herb oil
| Couple big handfuls | herbs, roughly chopped |
| ¹⁄₃ cup | extra virgin olive oil |
| 1 | lemon, zest and juice |
| 1 clove | garlic, crushed |
| 120g | rocket, to serve |
Directions
- Cook the pappardelle according to the packet instructions. Heat the oil in a pan over a high heat. Add the onion, garlic, cherry tomatoes and sea salt and sauté over a high heat for about 5 minutes, or until the tomatoes start to split. Add the chilli flakes and pomegranate molasses and cook for another couple of minutes.
- For the herb oil: Place all ingredients in a blender and blitz to form a vibrant green oil.
- Place the pasta in a bowl, spoon over most of the jerb oil and gently toss together. Add the tomato mixture and the rocket and gently toss everything again.
- Transfer the pasta to one large serving bowl or individual bowls and drizzle with the remaining herb oil.
Edited extract from Simple Fancy: Inviting recipes for all eaters and occasions by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan. RRP$45. Published by Allen & Unwin NZ
