Delicious on so many levels - comfort food that's almost heath food :-)
wine vinegar, water, mustard (24%), sundried tomatoes (6%), salt, garlic, basil, colour: paprika oleoresin, antioxidants: potassium metabisulphite, sulphur dioxide
Serves 4
1 large red onion - sliced
60ml Olive Oil
45ml Sundried Tomato Mustard
500g mini tomatoes
Fresh Basil - 30g to chop; a handfull of beautiful leaves to plate
400g Fresh Pappardelle Pasta
Savoury Salt
RECIPE for super-easy,
made-from-scratch, hand-cut pasta
for Pappardelle
Gently fry the sliced onion in 60ml olive oil, until tender. Add Sundried Tomato Mustard, 60ml water and stir to combine.
Add the mini tomatoes and cook until they pop open.
Stir in the 30g chopped basil and taste for salt.
Cook pappardelle pasta in rapidly boiling water, drain, keeping a cup of the water.
Combine the pasta with the tomatoes, adding a little splash of pasta water to the sauce if you need to.
Plate up and garnish with the beautiful basil leaves you reserved.
COOK's NOTE: Such a super-fun dish to make - enjoy!
COOK's NOTE #2: No pasta making equipment needed here: the dough can be rolled out with a normal rolling pin...
