Fresh Pappardelle with Tomato Sauce – Chef Hubert's Authentic Recipe for Panzani

• 600 g Fresh Pappardelle Panzani
• 1/2 onion
• 1 garlic clove
• 8 tablespoons olive oil
• 400 g very ripe tomatoes
• 1 tablespoon chopped fresh basil
• 20 basil leaves
• Salt and freshly ground pepper

• Preparation time: 15 minutes
• Cooking time: 16 minutes

Difficulty: Easy

Chop the onion and garlic finely.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant.

Peel and finely chop the tomatoes. Add them to the pan, cover, and simmer for 8 to 10 minutes. Season with salt.

Meanwhile, cook the pappardelle in 4 liters of salted boiling water for about 6 minutes. Drain well.

Add the drained pappardelle to the sauce. Season with pepper, stir gently, and mix in the chopped basil.

Garnish with fresh basil leaves to serve.

A recipe from Chef Hubert for Panzani