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Pappardelle Alla Neapolitan


Pick n Pay - Jul 11th, 12:05

No time to make your own pasta? Opt for store-bought.


500 grams white flour
5 large eggs

15 ml PnP olive oil
2 small onions, diced
2 cloves PnP garlic, finely chopped
1 can cherry tomatoes in sauce
3 sprigs oregano, plus extra for serving
1 dash salt and milled pepper
1 packet PnP mini Italian tomatoes, halved
100 grams pitted black olives, drained and halved
1 tub grilled artichokes in brine, drained, optional
15 ml capers, optional
1 handful parmesan shavings,optional


Place flour in a large bowl and make a well in the centre.
Add eggs and mix to form pasta dough.
Knead until smooth and elastic, about 10 minutes.
Wrap in clingfilm and rest for 30 minutes.
Roll pasta on a lightly dusted surface until very thin, about 1mm.
Cut into broad ribbons and hang over a rod to dry slightly.
Heat the oil in a pan and sauté onion.
Add garlic and fry for a moment.
Add canned tomatoes, oregano and seasoning.
Simmer for 10 minutes.
Add fresh tomatoes, olives, artichokes and capers, if using.
Bring a pot of salted water to the boil.
Cook fresh pasta in batches or dry pasta, if using, according to packet instructions.
Drain and add to sauce, removing wilted oregano.
Serve pasta with fresh oregano and parmesan, if using.
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