Pappardelle with simple tomato sauce Recipe

• 1 tbs olive oil
• 4 cloves garlic, peeled and finely sliced
• 1 red paprika, fresh, halved, deseeded and finely sliced
• 1 small bunch fresh basil, leaves picked
• 800 g whole tomatoes, tinned
• 1 tbs pickled capers
• 1 tsp sea salt
• 1 tsp black pepper
• 500 g pasta, fresh lasagne sheets
• Parmesan cheese, grated

Directions

1.

Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.

2.

Add most of the basil, stir and wait few seconds until wilted.

3.

Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.

4.

Stir in capers, sea salt and pepper. Set aside and keep warm.

5.

On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.

6.

Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.