Pappardelle With Simple Tomato Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
4 garlic cloves, peeled and finely sliced
1 fresh red paprika, halved, deseeded and finely sliced
1 small bunch fresh basil, leaves picked
800 g whole tomatoes, tinned
1 tablespoon pickled capers
1 teaspoon sea salt
1 teaspoon black pepper
500 g fresh lasagna sheets
parmesan cheese, grated

Preparation

Saute garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
Add most of the basil, stir and wait few seconds until wilted.
Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
Stir in capers, sea salt and pepper. Set aside and keep warm.
On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.