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Ingredients
- shallots 2 small, finely sliced
- butter 50g
- cherry tomatoes 400g tin
- basil a small bunch, chopped
- pappardelle 200g
Method
-
Step 1
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.
-
Step 2
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.
Nutritional Information
- Kcals 510
- Fat 23.3g
- Saturates 13g
- Carbs 60.1g
- Fibre 2.2g
- Protein 13.9g
- Salt 0.7g
