Pappardelle with fresh tomato and basil sauce by Cecconi's
Pappardelle with fresh tomato and basil sauce
2 kg ripe tomatoes
100 ml grapeseed oil or olive oil
1 medium Spanish onion
3 cloves garlic, roughly chopped
½ bunch basil
salt and pepper
Blanch tomatoes in boiling water for 10 seconds, then peel the tomatoes. The skin should easily lift away from the flesh. Gently squeeze the tomatoes so the seeds come out, leaving only the pulp. Chop the deseeded and skinned tomatoes into quarters.
In a large, heavy-based saucepan, heat the oil and add chopped onion. Cook until transparent, then add garlic. Be careful not to have the heat too high – if the garlic and onion burn, this will affect the final flavour.
Add the prepared tomatoes and cook for a further 15 to 20 minutes, stirring gently.
At the end, stir in the basil and cook for a further 2 minutes.
Bring a large pot of salted water to the boil and cook pasta until al dente. Drain and stir through prepared sauce. Serve warm, garnished with a sprig of basil.
*For the pasta, make one serve of basic pasta dough and cut into pappardelle.
The World Loves Melbourne is grateful to receive this epic Italian cookbook La Tavola Della Famiglia by a Melbourne icon and was excited to attend the book launch.