Fresh Tomato Sauce with Pappardelle

A FAMILY FAVORITE

Listed as “family heirloom recipe” for Immigration Day in elementary school, this fresh tomato sauce is a pure joy. Used to be my favorite meal by Mommy. Made it with my weekly cooking friends, one added tuna which he thought was good? Perhaps worth trying.

The sauce itself (adapted from Cook’s Illustrated) is very quick, I also added a handmade pappardelle to the mixture.

Fresh Tomato Sauce:

• 2 pounds or more fresh tomato, cored and chopped roughly

• 1 medium onion (chopped). I used 3 small ones

• Basil, fresh or dried

• Dash of cream

• salt and pepper to taste

• Butter/olive oil

Sauté onion in butter/olive oil. Add tomato and basil, and cook (covered) until saucy for about 20 minutes. Add dash of cream, and salt (generous) and pepper to taste.

Pappardelle:

• 7 oz semolina flour

• 2 large eggs

• 1/2 teaspoon kosher salt

• A little olive oil

Mix semolina flour with salt. Make well of semolina flour and add in eggs. Slowly mix until generally incorporated, then add a dash of olive oil and keep kneading. Let sit covered and refrigerated for 20-30 min. Roll out “egg-sized” pieces to less than 1 mm thickness, then accordion fold and cut into paparaelle sized strips. Boil for around 2 minutes.