Difficulty:[usr 1]
Chop the onion and garlic.
Put the olive oil in a large skillet, add the onion and garlic.
Peel and finely chop the tomatoes, add them to the pan, cover and cook for 8 to 10 minutes. Salt.
Cook the pappardelle for about 6 minutes in 4 liters of salted boiling water. Drain them.
Add them to the sauce. Pepper, stir, add the chopped basil.
Decorate with basil leaves.
A recipe from Chef Hubert for Panzani
