Wednesday, July 16, 2014

Pappardelle with Simple Tomato Sauce

Pappardelle with Simple Tomato Sauce

Serves 2

extra virgin olive oil

2 garlic, peeled and finely sliced
1 fresh red chilli, halved, deseeded and finely sliced
1 small bunch of fresh basil, leaves picked
400 g good-quality tinned chopped tomatoes
sea salt
freshly ground black pepper
125 g dried pappardelle
Parmesan cheese, freshly grated, to serve

1) Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil's hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You'll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.

2) Bring a large pan of salted water to the boil. Add the pappardelle and cook for until just al dente.

3) Drain the pappardelle in a colander, reserving a little of the cooking water.

4) Stir the pappardelle into the warm sauce. If it's a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.


Adapted from Jamie Oliver.

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