Papardelle Al Pomodoro

This may be my favorite dish of all times — fresh, toothy pasta with sweet, buttery tomato sauce. If my happy place were in a food, it’d be smack in the middle of this.

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The ingredients are simple and few:

1 28 ounce can Italian San Marzano canned tomatoes
1 yellow onion
5 tablespoons butter
salt & pepper
good quality parmesan
fresh pasta (or dried) of your choice (learn how to make it here!

These days, I’ve been relying on Marcella’s trusty tomato sauce recipe. It’s the best when you have really good tomatoes, and feel so lazy you don’t even want to mince a garlic clove — all you have to do is chop an onion in half and dump all the ingredients in a pot to simmer steadily for about an hour. Feel free to use your favorite tomato sauce recipe — another go-to of mine is Scarpetta’s, which involves infusing olive oil with garlic and basil, and is worth every extra ounce of effort.


To make this dish, I prepare it restaurant style — by putting on a pot of salted water to boil, then heating up some sauce in a skillet. Once the pasta’s ready, I dump it directly into the skillet, grate in some parmesan and toss it together for a minute or two, until the sauce adheres to the papardelle. It’s that simple.


Sprinkle it with something green (I only had parsley, and it tasted surprisingly good) and serve!


And that concludes my homemade pasta series! This definitely won’t be my last pasta recipe though. Any requests?

Thank you so much, Dee, for shooting this series. 

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