A quick and deliciously easy light lunch or supper starter

For a tasty and simple plate of Pappardelle with Cherry Tomatoes, simply take a handful of succulent baby cherry tomatoes, slightly over-ripe if possible, just at that point where if you pop one into your mouth and squeeze gently it immediately and irresistibly explodes it’s seedy juice leaving you all cross-eyed and smiley. Carefully tease them apart, add to a warm pan of spicy oil and leave to slowly simmer and sizzle in their own natural juices for as long as is sustainably realistic.

Meanwhile, prepare some egg Pappardelle and when it’s tantalisingly close to al-dente with nicely firm bite, drain, add to the pan and very gently pull the thick fresh pasta through the sweet and juicy tomatoes, ensuring to coat every strand with the rich and oily sauce. A little fresh parsley and basil to heighten the experience, then plate up, pour wine and enjoy.

It’s always fun eating Pappardelle, no matter how carefully you handle it, you always end up having to wipe your lips.

Ingredients;

  • A quantity of Pappardelle relative to willing subjects.
  • 6-8 Cherry Tomatoes multiplied by the above mentioned willing subjects.
  • Enough Olive Oil to smother yourself with.
  • A sprinkle of spice.
  • Slightly more than the recommended weekly allowance for wine.
  • Something to wipe your lips with.

Buon appetito e salute a tutti.
Have a fun evening.