Pappardelle with vlita, cherry tomatoes and sour cream

Pappardelle with vlita, cherry tomato sauce and sour cream is the perfect summer vegetarian dish.

Materials

400g pappardelle
Three tablespoons of extra virgin olive oil
One finely chopped onion
One clove of garlic, chopped
1 cup dry white wine
350g vlita, coarsely chopped
200g cherry tomatoes, halved
1½ cups sour cream
2 tsp. mustard
1 cup fresh milk
salt, ground pepper

Procedure

Step 1

In a wide and shallow pot, heat the olive oil over medium heat and sauté the onion for 3-4 minutes, stirring with a spatula, until it turns a little golden. Add the garlic and sauté for half a minute more. Deglaze with the wine and boil for 1 minute until the alcohol evaporates.

Step 2

Boil the pappardelle al dente in a large pot of salted water. Drain and set aside, along with 1 cup of the water in which the pasta was boiled.

Step 3

As the pasta is cooking, add the vlita and cherry tomatoes to the onion and garlic and mix well. Cook for 4-5 minutes, until wilted and reduced in volume. Add the sour cream, mustard and milk. Add salt, mix very well and reduce the heat (from medium to low). Cook for 5-10 minutes, until excess liquid has evaporated and the sauce has thickened.

Step 4

Add the pappardelle and the reserved water to the pot and mix. Sprinkle with pepper and serve immediately.

Dina Nikolaou is a columnist for Cantina. Translated by Paul Antonopoulos.

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