Pappardelle With Tomato Basil Sauce Recipe
House made pappardelle tossed with sweet, slow-cooked San Marzano Roma tomato sauce and topped with fresh basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pappardelle
Method
Preparation
- 1
Make the Pappardelle
In a large bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into it. Use a fork to gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into a thin sheet (about 1/8 inch thick) using a pasta machine or rolling pin. Cut the sheets into 1-inch wide strips to create pappardelle.
- 3
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes, or until al dente. Drain and set aside.
- 4
Prepare the Tomato Basil Sauce
In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the San Marzano tomatoes, salt, and black pepper. Simmer for 20-25 minutes, stirring occasionally until thickened. Stir in fresh basil just before serving.
- 5
Combine and Serve
Toss the cooked pappardelle with the tomato basil sauce until well coated. Serve hot, topped with freshly grated Parmesan cheese and additional basil if desired.
