Pappardelle with a tomato & basil sauce

Week 4, Wednesday

Serves: 4

Time: 25 minutes

Difficulty: Easy


  • 200g/12 sheets lasagna pasta snapped into pappardelle sizes, 1” wide and the length of the pasta sheet.
  • 30g basil
  • 10 olives
  • 1 tsp paprika
  • 1 tsp olive oil
  • Pinch of black pepper
  • 2 tsp chopped garlic
  • 1 tsp balsamic vinegar
  • 400g chopped tomatoes


  • 1. Add pasta to a pan of boiling water and cook until beginning to soften. Drain and leave in a small amount of the pasta water.
  • 2. Add a drizzle of oil to a sauce or frying pan on a medium high heat, along with the garlic, olives and vinegar.
  • 3. Add the chopped tomatoes and bring to a simmer.
  • 4. Add half the basil along with the pasta and a little of the reserved pasta water.
  • 5. Add a pinch of pepper and serve with a sprinkle of the remaining basil.
  • 6. Serve and enjoy!


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