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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Okay pasta lovers… this is the Sunday pasta. The kind you make when you want something cozy, rich, salty, garlicky, and saucy — but you do not feel like boiling multiple pots or doing a sink full of dishes. Everything cooks together, the pasta absorbs the sauce and the flavor, and the final result is glossy, silky, and absolutely irresistible. And please, promise me one thing? Serve it with toasted sourdough. You will want to...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat olive oil in a deep skillet or pot. Add the onion and cook until soft and golden. Aim for a sweet and jammy texture, not rushed.
Add the anchovies and let them melt into the oil. They will disappear but leave a savory flavor behind. Add the garlic and sauté until fragrant.
Stir in the tomato paste and cook for 2–3 minutes until it darkens. This step enhances the flavor to a deep, restaurant-level taste.
Add chili flakes, oregano, and cherry tomatoes. Let them soften and become glossy.
Pour in the tomato purée and broth. Bring to a gentle boil. Add the pappardelle directly into the pot without pre-boiling. Stir frequently to ensure even cooking and prevent sticking. Cook uncovered on medium-high heat for about 12 minutes.
Stir in the chopped olives and capers. Taste and adjust the seasoning as needed. Serve hot with freshly grated Parmesan.
Slice sourdough bread, toast it, and use it to mop up the sauce. Enjoy the combination!
Use high-quality Parmesan for the best flavor.
If you prefer a vegetarian version, skip the anchovies and use vegetable broth instead of chicken bone broth.
Stir the pasta frequently to prevent it from sticking to the pot.
Serve with toasted sourdough bread to enjoy every drop of the sauce.
Can I use a different type of pasta?
Yes, you can substitute pappardelle with fettuccine or tagliatelle. Adjust the cooking time as needed.
What can I use instead of chicken bone broth?
You can use vegetable broth or water as a substitute for chicken bone broth.
Are anchovies necessary for this recipe?
No, anchovies are optional. They add a savory depth to the sauce but can be omitted for a vegetarian version.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the sauce ahead of time and cook the pasta when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
