Pappardelle and provencal sauce recipe

Recipe for pappardelle and provencal sauce in our easy vegetarian recipes collection.

Recipe ingredients

• 2 small purple onions, peeled, root left intact
• 2/3 cup vegetable stock
• 1 to 2 garlic cloves, crushed
• 4 tablespoons red wine
• 2 courgettes, cut into fingers
• 1 yellow pepper, seeded and sliced
• 14 ounces can tomatoes
• 2 teaspoons chopped fresh thyme
• 1 teaspoon caster sugar
• 12 ounces pappardelle
• Salt and freshly ground black pepper
• Fresh thyme and 6 black olives, stoned and roughly chopped, to garnish

How to make pappardelle and provencal sauce

• Cut each onion into eight wedges through the root end, to hold them together during cooking.
• Put into a saucepan with the stock and garlic.
• Bring to the boil, cover and simmer for 5 minutes, until tender.
• Add the red wine, courgettes, yellow pepper, tomatoes, thyme and sugar.
• Season with salt and pepper.
• Bring to the boil and cook gently for 5 to 7 minutes, shaking the pan occasionally to coat the vegetables with the sauce.
• Do not overcook the vegetables as they are much nicer if they are slightly crunchy.
• Cook the pasta in a large pan of boiling salted water according to the instructions on the package, until tender.
• Drain the pasta thoroughly.
• Transfer to a warmed serving dish and top with the vegetables.
• Garnish with fresh thyme and chopped black olives.
• A classic French sauce of tomatoes and fresh vegetables adds colour and robust flavour to pasta.

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