Tomato & Olive Pappardelle

A rich tomato based pasta dish that's balanced by aged balsamic vinegar and tangy capers.

Ingredients:

• 2 tablespoons HVOC Premium Mild & Fruity Olive Oil
• 1 large onion, thinly sliced
• 1 tablespoon tomato paste
• 400g cherry tomatoes, halved
• 1/2 cup pitted kalamata olives, sliced in half
• 2 tablespoons baby capers
• sea salt flakes for seasoning
• 3/4 cup water
• 3/4 cup (15g) parsley, roughly chopped
• 1 tablespoon HVOC Aged Balsamic Vinegar
• 350g Zecca Pappardelle

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes, until softened and caramelized.
2. Add the tomato paste, tomatoes, olives, capers, and 1/2 teaspoon salt flakes. Cook, stirring occasionally, for 5-7 minutes, until the tomatoes have started to break down.
3. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the sauce has thickened.
4. Stir in the parsley and vinegar. Remove from the heat.
5. Meanwhile, cook the pappardelle pasta according to the package directions.
6. Drain the pasta and add it to the sauce. Toss to coat.
7. Serve immediately.