2728 E. Thomas Rd., Phoenix, AZ 85016

602.956.0900

Restaurant & Catering of Distinction

Recipe for Papparadelle

Papparadelle

Serves 4

  • 12 Roma tomatoes-drop in boiling water for 10 seconds, cool in ice water & peel
  • ¼ cup extra virgin olive oil
  • ½ cup chopped onion
  • 3 cloves of chopped garlic
  • ½ cup shredded basil
  • ¼ cup extra virgin olive oil

After peeling tomatoes, squeeze out the seeds & chop. Heat large pan, add ¼ cup extra virgin olive oil, onion & garlic. Saute’ until transparent & then add tomatoes. Cook for a 15 minutes. Add salt & pepper to taste & ½ cup shredded basil. Boil pasta according to package & top with sauce & 2 tbsp. Olive oil. Serve with Parmesan cheese.