Slow-Simmered Tomato Pappardelle

Name: Slow-Simmered Tomato Pappardelle
Yield: 4 servings
Ingredients: 400g fresh pappardelle; 800g San Marzano tomatoes, crushed; 1 large sweet yellow onion, finely diced; 4 garlic cloves, sliced; 60ml cold-pressed olive oil; A small bunch of basil; 60g Parmigiano-Reggiano, grated; Sea salt, cracked pepper

Hand-cut pappardelle bathed in a long-simmered San Marzano tomato sauce, finished with torn basil and Parmigiano.

Prep + cook

35 min

Servings

4 people

Difficulty

Medium

Calories

420

PastaMediumFamily-friendlyTested recipe

"A pot of crushed San Marzanos, sweet onion, and a long, quiet simmer — the sauce that fills the house and calls everyone to the table a little earlier."

Ingredients

Serves 4

400g fresh pappardelle
800g San Marzano tomatoes, crushed
1 large sweet yellow onion, finely diced
4 garlic cloves, sliced
60ml cold-pressed olive oil
A small bunch of basil
60g Parmigiano-Reggiano, grated
Sea salt, cracked pepper

Nutrition · per serving

Calories

420

Protein

18g

Carbs

38g

Fat

22g

How to make it

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01
Warm the olive oil in a heavy pot over medium heat. Cook the onion until soft and translucent, 8 minutes.
02
Add the garlic and cook for 1 minute, just until fragrant.
03
Pour in the tomatoes, season generously, and bring to a gentle simmer.
04
Lower the heat and let the sauce quietly bubble for 25 minutes, stirring now and then.
05
Cook the pappardelle in heavily salted water until just al dente, then transfer directly into the sauce with a splash of pasta water.
06
Toss off heat with torn basil and most of the cheese. Plate, finish with more cheese and a thread of oil.