Pappardelle with quick tomato sauce

Ingrediënten

• extra virgin olive oil
• 2 cloves garlic — peeled and finely sliced
• 1/2-1 fresh red chilli — halved, deseeded and finely sliced
• 1 small bunch fresh basil — leaves picked
• 400 g good-quality tinned chopped tomatoes
• sea salt
• freshly ground black pepper
• 250 g fresh lasagne sheets
• Parmesan cheese — freshly grated, to serve

Materiaal

• large frying pan
• large pan
• colander
• pastry wheel

Bereiding

1. 1

   Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil's hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You'll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.⏱ 5 min

2. 2

   Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.

3. 3

   Drain the pasta strips in a colander, reserving a little of the cooking water.

4. 4

   Stir the pasta into the warm sauce. If it's a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.