Pappardelle with Summer Tomato Sauce • Serves 2, easily doubled
This is my grandson Lucas’s favorite pasta. Lucky for me, he was born with a subtle, eager and adventurous palate and he loves my cooking. This very simple pasta came about one night when I really did not feel like going to the store but had to get dinner on the table for him. He loved it and so did it. It is now one of our favorite summer and fall dishes. I even make it in the winter, using good canned tomatoes.
- Kosher salt
- 6 to 8 ounces dry pappardelle
- 2 tablespoons butter
- 2 or 3 garlic cloves, pressed
- 2 or 3 medium ripe tomatoes, peeled, seed and chopped
- 1 to 2 tablespoons creme fraiche or heavy cream
- 2 tablespoons chopped fresh Italian parsley, chives or basil
- Fill a large pot two-thirds full with water, season generously with salt and bring to a boil over high heat. When the water reaches a rolling boil, add the pasta and stir gently until the water returns to a boil. Cook according to package directions until just done; stir now and then as it cooks. Drain but do not rinse the pasta.
- Working quickly, put the butter into a medium sauté pan set over medium heat and, when it is melted, add the garlic and saute for 30 seconds. Season with a little salt. Add the tomatoes and simmer very gently until they fall apart, about 4 to 5 minutes.
- Stir in the creme fraiche or heavy cream, heat through, taste, correct for salt and remove from the heat. Stir in the herbs and keep hot.
- Tip the drained pasta into a wide bowl, add the sauce and use 2 forks to lift the pasta several times to coat it with the sauce.
- Divide between pasta bowls and serve immediately.