Ingredients
8 oz. pappardelle pasta
1 - 2 tbsp. olive oil
small yellow onion (diced)
3 garlic (smashed, peeled, and thinly sliced)
1 tsp. crushed red pepper flakes (more or less depending on your heat preference)
3 anchovy fillets (minced)
2 tbsp. tomato paste
1/2 vegetable broth
14.5 oz can crushed tomatoes (preferably San Marzano, or another high quality variety)
1 tbsp. fresh basil
1 tbsp. fresh parsley
sea salt (more to taste if necessary)
8 oz. burrata (drained)
Directions
- 1
Heat up the olive oil in a medium-sized saucepan.
- 2
Add the onions and sauté them, stirring occasionally, for about 5 minutes—or until they’re sweating and translucent.
- 3
Add a pinch of salt.
- 4
Add the garlic, crushed chili flakes, and anchovies to the saucepan.
- 5
Stir everything well and let it all simmer for another minute or so, until the garlic is fragrant.
- 6
Add the tomato paste and vegetable broth, and stir until the tomato paste has dissolved and everything is simmering.
- 7
Bring the crushed tomatoes to the saucepan along with the fresh herbs and some more crushed red pepper if you’d like.
- 8
Bring the sauce to a simmer and let it simmer on low for about 10 minutes.
- 9
Cook the noodles.
- 10
Taste the sauce and, if necessary, add more salt.
- 11
Spoon the sauce over the pappardelle noodles and gently toss them around to coat them.
- 12
Transfer the pappardelle to bowls, place about a tablespoon or so of burrata on top, and finish things off with an extra sprinkle of crushed red peppers, a drizzle of extra virgin olive oil, and a few sprigs of fresh basil.