Papardelle with Roasted Tomatoes and Leeks -

What a delicious combination! The sweetness of the roasted tomatoes and the slippery thick papardelle noodles all topped with earthy leeks and salty kalamata olives! What a meal!

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 2
  • Cook Time:  40min


  • 3 Large Tomatoes, roughly chopped
  • 1 Clove Garlic, peeled and minced
  • 3 Sprigs Fresh Oregano
  • 2 Tbsp. Vegetable oil
  • 2 Tbsp. Balsamic Vinegar
  • Salt and Pepper to taste
  • 1 Large Leek, washed well and sliced
  • 10 Kalamata Olives, pitted and halved
  • 200 Grams Uncooked Papardelle Pasta


  1. Preheat oven to 425 F (218 C)
  2. Combine the tomatoes, garlic, oregano 1 tbsp. of the vegetable oil, 1 tbsp. of the balsamic vinegar and a pinch of salt and pepper on a large baking sheet lined with parchment. Bake at 425 for 40 minutes.
  3. In the meantime in a skillet over medium heat add the remaining tbsp. of vegetable oil with the chopped leek. Sauté for about 5 minutes and add a large pinch of salt and pepper as well as the remaining balsamic vinegar.
  4. Bring a large pot of salted water to a boil and add in the uncooked papardelle. Allow to cook for about 7 minutes, until tender.
  5. As soon as the tomatoes are cooked add them to the skillet with the leeks. Add a couple of ladlefuls of the pasta water to make a loose sauce. Finally add in the pasta and kalamata olives and toss. You can add more pasta water as necessary.


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