Pappardelle with Homemade Neapolitan Tomato Sauce

Crafted from scratch, stirred with soul.

At Casa Dolce, we believe the best meals begin with simple ingredients and heartfelt preparation. This pappardelle dish is rooted in Neapolitan tradition — and elevated by your own hands. No cans, no shortcuts — just slow-simmered love.

Ingredients (Serves 2)

For the sauce (from scratch):

1 lb ripe plum or San Marzano tomatoes

2 tbsp extra virgin olive oil

2 garlic cloves, thinly sliced

1 small onion, finely chopped (optional)

Handful of fresh basil leaves

Salt to taste

Pinch of sugar (only if needed)

Tip: Boil carrots with the tomato sauce to help with acidity!

For the pasta:

200g fresh pappardelle

Salted water for boiling

Freshly grated Parmigiano-Reggiano (optional)

Instructions

1. Prepare the Tomatoes:
Score a small "x" on the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to an ice bath. Peel, core, and crush by hand or blend lightly for a rustic purée.

2. Make the Sauce:
In a wide pan, heat olive oil over medium heat. Sauté the garlic and onion until fragrant and translucent. Add the freshly crushed tomatoes and a pinch of salt. Simmer gently for 30–40 minutes, stirring occasionally.

3. Infuse with Basil:
Tear fresh basil leaves and stir them in during the last few minutes of simmering. Taste and adjust seasoning. If needed, add a tiny pinch of sugar to balance acidity.

4. Cook the Pappardelle:
Bring a large pot of salted water to a rolling boil. Cook the pappardelle until al dente. Reserve ½ cup of pasta water, then drain.

5. Combine:
Add pasta to the sauce, toss gently, and use a splash of pasta water to coat the noodles if needed. Let it all marry for a minute on low heat.

6. Serve with Love:
Plate with care. Top with more basil and a generous sprinkle of Parmigiano-Reggiano. Serve immediately — preferably with candlelight and a glass of red.

🍷 From your hands to your home, this dish is a celebration of presence and flavor.