Yeah I pulled this shit together on a school night: Trader Joe’s Lemon Pepper Pappardelle with fresh tomato sauce—San Marzanos + onion + garlic + basil + olive oil + Kosher salt.
The pasta is very lemon-y and pepper-y—a really great combination with the tart-sweet San Marzano tomato sauce. Good ingredients are key; the farmer’s-market-fresh tomatoes, onion, garlic, and basil did pretty much all the work for me. A simply flavored fresh-tomato sauce is key as well—a simmered-for-hours, deeply seasoned sauce wouldn’t allow the lemon and pepper to come through. No hard-and fast recipe here for the sauce; this is my best recollection of what I did:
- about 8 San Marzano plum tomatoes, chopped
- about 3/4 of a medium onion, finely chopped (I favor a 1/8-inch dice)
- 3 cloves of garlic, finely minced
- fresh basil, chopped
- extra virgin olive oil
- Kosher salt
- Sweat the onion + garlic + salt to taste in the olive oil over medium to medium-high heat.
(Adding the salt now aids in the sweating process.)
- When everything’s soft and translucent, add the chopped tomatoes. I didn’t have as much tomato as I wanted, and I also had time to boil off extra liquid, so I kept the skin and seeds.
(Start boiling water for pasta about now…I also added olive oil to the water to keep the pasta from sticking.)
- Keeping heat at about medium, cook everything down till it has the consistency that you like.
(Check seasoning and add salt if needed.)
- Stir in the basil, let everything heat through a couple minutes.
(With fresh basil, adding it towards the end preserves its flavor and color. Hopefully your pasta is done now…drain and plate it.)
- Remove from heat, and serve over pasta.