Egg Pappardelle with tomato and garlic

  • Difficulty


  • 350 g Pappardelle n° 101 all’uovo
  • 2 clove garlic
  • 1 small bunch basil
  • salt and pepper
Pappardelle n° 101 all’uovo


Blanch the tomatoes in boiling water, drain them, then, once peeled and deseeded, drain them from the cooking water slice them in half and slice them into strips. Rinse the basil leaves, drain them, then dry them with a very clean tea towel.Lightly crush the garlic with the palm of the hand, peel it and slice it into segments. Heat the leftover oil in a saucepan with the sliced garlic, a bit of basil; add the tomatoes, the salt and a grind of pepper, cover and simmer for about 5 minutes, over a high heat, stirring with a wooden spoon.In the meanwhile cook the pappardelle in plenty of boiling salted water. Drain them al dente and place them in a serving dish with the sauce, garnishing with the remaining basil leaves and serve immediately.