A super quick sauce for pasta. If you are using dried pappardelle you can make the sauce while the pasta cooks.
Ingredients (serves 1)
75 g paparadelle
1 tbsp olive oil
1 large clove of garlic, grated or finely chopped
6-9 (depending on size) fresh baby tomatoes, quartered
6 pitted black olives, roughly chopped
50 ml white wine
30g Cheddar cheese, grated
Fresh basil leaves
Method
Ingredients (serves 1)
75 g paparadelle
1 tbsp olive oil
1 large clove of garlic, grated or finely chopped
6-9 (depending on size) fresh baby tomatoes, quartered
6 pitted black olives, roughly chopped
50 ml white wine
30g Cheddar cheese, grated
Fresh basil leaves
Method
- Cook the pasta in boiling salted water until it is to your liking.
- While the pasta is cooking add the olive oil to a pan and fry the garlic gently for one minute.
- Add the tomatoes, olives and white wine. Simmer for a few minutes and then add the cheese plus a little of the pasta water. Simmer until the cheese melts.
- Just before serving add some torn basil leaves and stir through the sauce.
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