Ingredients
Barilla Pappardelle all’Uovo (recommended cooking time is 7 minutes on the packet)
Olive oil, for cooking
1 onion, diced
4 garlic cloves, finely chopped
Good-quality, home-style salami, sliced (I used De Palma Salumi)
A container of cherry tomatoes
Half cup chicken stock
Freshly ground black pepper
2 tbsp chopped basil
Freshly grated Parmesan, to serve
Instructions
Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the Barilla Pappardelle all’Uovo pasta at a fast simmer for 5 minutes and drain and set aside.
Meanwhile, heat a medium-sized saucepan over medium–high heat. Add a generous splash of oil and the onion and cook for 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Add the salami and cook for 3–4 minutes until the salami starts to turn golden brown. Add the cherry tomatoes and cook for 4–5 minutes, stirring often, until the tomatoes start to break down and caramelise.
Add the stock, season with the pepper and bring to the boil. Reduce to a simmer and cook for around 5–6 minutes, or until the sauce reduces. Check the seasoning and add the basil.
Toss the pasta with the sauce and add a little olive oil. Serve with the freshly grated Parmesan and top it off with more basil if you like.
Preparation and cooking time in less than 10 minutes.
Barilla Pappardelle all’Uovo pasta is available from Woolworths.
