Pappardelle with buttery tomato and shallot sauce

Pappardelle with buttery tomato and shallot sauce

  • serves 2
  • A little effort

This recipe for papperdelle with buttery tomato and shallot sauce is a really quick, simple, vegetarian meal

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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
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