We picked up a pack of pappardelle, my favorite type of pasta noodle, from an Italian chef called Flavio in Nadi (stay tuned for a post about this colorful character). I was inspired by the pasta dish Flavio made for us when we visited his store for lunch. I riffed on it at home, adding prosciutto, which we also picked up at Flavio’s, along with fresh mozzarella.
2/3 pappardelle pack
1/2 garlic head, minced
1 can whole tomatoes
pepper to taste
prosciutto to taste
fresh mozzarella to taste, sliced
fresh basil to taste
Bring salted water to a boil and cook the pappardelle until al dente (about 7-10 min).
In a large pan, brown the garlic in olive oil.
When the pasta is cooked, drain and add to the pan. Stir the garlic, tomatoes and pepper thoroughly with the noodles, adding more olive oil if desired.
Top with prosciutto, mozzarella and basil.