Pappardelle al Pomodoro
This recipe was created by me on one of those days where you find out that your fridge is empty and contains only ‘student standards’ – Mozzarella, Tomatoes and (Maybe) Salad.
You can simplify this recipe further leaving out the fancy stuff such as Pine Nuts and Dried Tomatoes. Nevertheless I believe everyone should build basic stocks. You can create amazing foods with it. If hell breaks lose of course you can pimp your recipe with other types of nuts or Tomato Paste
Recipe is good for 2 PAX (Very Large Portion of Sauce per Person)
- Olive Oil
- 2 well sized cloves of Garlic
- 1 large Onion (Yellow/Red/Any Type)
- 3 large Tomatoes / Bucket of Cherry Tomatoes
- 3 slices of semi-dried tomatoes
- Pine Nuts to your liking
- 1 Mozzarella
- Handful Rocket / Baby Spinach
- Pappardelle (150g uncooked) or any kind of pasta available
- Sea Salt, Freshly cracked Black Pepper, Dried or Fresh Basil &,
Chop onions, garlic, tomatoes and semi-dried tomatoes.
Heat some olive oil in a large pan and add onions and garlic. Roast them until golden but be aware not to burn them. Add the tomatoes and the semi-dried tomatoes.
As tomatoes do have quite some water, you will need to let the tomatoes simmer for about 10 mins so it becomes a nice chunky sauce basis.
In the meantime bring water in a large pot to boil and add the pappardelle.
Back to our sauce, add the Pine Nuts, Salt & Freshly cracked pepper to your liking. You might want to consider to add fresh or dried Basil.
Last but not least add the cooked pappardelle to your sauce in the pan. Garnish and top it off with some rocket and spread chunks of Mozzarella.
Here we go !