Egg Pappardelle Pasta with Roma Tomatoes, fresh Basil and Spinach

Egg  noodles pasta

I like to use “Gia Russa” brand only because I know the texture and this is a great tasting pasta.  It is made with eggs and durum wheat semolina.  Four egg nest in a package   (individual servings 4).

Empty package but this is what the pasta looks like “Gia Russa”

This is a simple and quick pasta to cook. Pasta takes only 9 minutes,  another 5  minutes to chop and mince all other ingredients.

Ingredients. (recipe for one person)
1 individual egg nest (pasta in package is already divided)
1 1/2 tablespoons extra virgin olive oil
2 Roma tomatoes per person chopped
3 cloves garlic  minced
1/2 cup fresh leaves spinach
fresh basil leaves (to your liking) I use 6 per serving
red chili flakes  (to your liking)
salt & fresh ground pepper
fresh grated reggiano-parmesano  cheese

In a medium pot prepare the pasta “ al dente * ” according to package directions (9 minutes cooking for best results)
While pasta is cooking,  start chopping tomatoes and mince garlic cloves.

In a skillet add olive oil at a medium heat.  Add  chopped tomatoes and cook for about 3 minutes. Adding  garlic,  stir a minute.

Do not burn the garlic.  Add spinach and mix lightly. When  pasta is done,  drain.   Place pasta on your dish.   Add  fresh basil and chili flakes. into the tomato mixture.  Spoon topping on pasta.  This pasta preparation should take about 12 minutes.  Top it off with grated reggiano parmesano cheese

Place pasta on the dish than spoon the  tomato mixture on top.

Serve and sprinkle cheese on the pasta (optional)

Egg pasta dishes are traditionally served as a first course in bowls or on plates.

* Al dente = refers to the desired texture of cooked pasta in Italian cooking.  It literally means “to the tooth”.   Tender but still with a firm bite.  Not mushy,  soft with texture.

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