Sort ingredients
uberjonas
QR Code
Listen
Pdf
Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, according to package directions.
In the meantime, add the 2 Tbs. oil to a large skillet and bring to a medium-high heat. Add the shallots and sauté for about three minutes, until they start to take on a little color. Add the garlic and sauté another minute, until wildly fragrant. Add the tomato paste and using a wooden spoon, press the paste into the pan, releasing the oils. Add a pinch of salt about now. Add the wine to the pan and let it bubble up for a few seconds. Now add the tomatoes to the skillet. You can snip the tomatoes in the can so that they’re chopped, or mash them in the skillet with a potato masher. Add another pinch of salt and let this simmer about five minutes.
Add the pasta to the tomato sauce and toss to fully coat. Ladle in about half a cup of pasta water, just to add to the sauce and thin it ever so slightly. Perfect.
Garnish with plenty of good Parmesan cheese, chopped parsley and a drizzle of your best extra-virgin olive oil. Don’t skip that part! It’s worth it.
Serve immediately!
Serves 4.