Hunter Valley Olive Co. describes this Italian pappardelle splendour as a rich tomato-based pasta dish that’s balanced by aged balsamic vinegar and tangy capers. I can only describe it in three letters Y.U.M. … plus a few of these ‘!!!’.
The tang of the tomatoes with the saltiness of the olives and capers are pure joy on the tastebuds.
WINE PAIRINGS: Pair this pappardelle with Hunter Valley wines that match the acidity of the tomatoes and complement the savoury, briny olives. Ideal choices include a medium-bodied Hunter Valley Shiraz, a vibrant Sangiovese, or a crisp, acidic Hunter Semillon to cut through the decadent olive oil.
Tomato & Olive Pappardelle
4
servings10
minutes30
minutesServe this pasta dish with a green leafy salad or crusty garlic bread to cut through the richness.
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Ingredients
2 tbs 2 1/2 tbsp olive oil (such as HVOC Premium Mild & Fruity Olive Oil)
1 large 1 large brown onion, thinly sliced
1 tbs 1 tbsp tomato paste
400 g 14 oz cherry tomatoes, halved crossways
1/2 cup 1/2 cup pitted kalamata olives
1/2 cup 1/2 cup pitted green olives
2 tbs 2 1/2 tbsp baby capers
1/2 tsp 1/2 tsp sea salt flakes
3/4 cup 6 fl oz water
1 tbs 3 tsp aged balsamic vinegar (such as HVOC Aged Balsamic Vinegar)
350 g 12 1/3 oz dried pappardelle
3/4 cup 3/4 cup (15g) flat-leaf parsley leaves, roughly chopped
Method
- Heat olive oil in a large, deep frying pan or saucepan over medium heat. Add onion and cook, stirring occasionally, for 8-10 minutes or until softened and caramelised.
- Add tomato paste, tomato, kalamata olives, green olives, capers and salt flakes. Cook, stirring occasionally, for 5-7 minutes or until the tomato halves have started to break down.
- Add water to the pan and bring to the boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the sauce has thickened. Stir in vinegar. Remove pan from the heat.
- Meanwhile, cook pappardelle in a large saucepan of salted boiling water following package directions or until al dente. Drain. Add to the sauce and toss to coat. Serve immediately, sprinkled with parsley.
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