Name: Pappardelle with fresh tomato sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 red onion (300g), chopped finely; 2 clove garlic, crushed; 1/2 cup coarsely chopped fresh basil; 2 tablespoon red wine vinegar; 10 medium_piece tomatoes (1.5kg), chopped finely; 300 gram pappardelle pasta; 120 gram baby rocket leaves (arugula); 1/2 cup (120g) low-fat ricotta, crumbled

Ingredients

1 red onion (300g), chopped finely

2 clove garlic, crushed

1/2 cup coarsely chopped fresh basil

2 tablespoon red wine vinegar

10 medium_piece tomatoes (1.5kg), chopped finely

300 gram pappardelle pasta

120 gram baby rocket leaves (arugula)

1/2 cup (120g) low-fat ricotta, crumbled

Method

1.Combine onion, garlic, basil, vinegar and tomato in a medium bowl; stand 10 minutes.

2.Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Return pasta to pan; add tomato mixture and rocket, mix gently.

3.Top pasta with cheese; serve immediately.

This recipe is a delicious change to cooked pasta sauces because this sauce is uncooked, buy the freshest ingredients you can for a big flavour hit.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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