This recipe for papperdelle with buttery tomato and shallot sauce is a really quick, simple, vegetarian meal
Ingreadient
- 2 small shallots, finely sliced
- 50g butter
- 400g tin cherry tomatoes
- a small bunch basil, chopped
- 200g pappardelle
Direction
- Gently cook the shallots in the butter until very soft, about 5-7 minutes. Tip in the tomatoes and simmer for 10 minutes. Stir in the basil and season.
- Cook the pappardelle then drain, keeping a cup of the water. Toss the pasta with the sauce, adding a little splash of pasta water to the sauce if you need to. Serve in warm bowls.
