Pappardelle and Provençal Sauce

Pappardelle and Provençal Sauce Recipe from France with Red Onions, Zucchini, and Black Olives

Region / culture: France | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pappardelle and Provençal Sauce is a delicious and flavorful pasta dish that combines tender vegetables with a savory tomato-based sauce. This recipe is perfect for a cozy dinner at home or for entertaining guests.

History

The origins of Pappardelle and Provençal Sauce can be traced back to the Provence region of France, known for its vibrant and fresh flavors. This dish is a modern twist on traditional Provençal cuisine, incorporating Italian pappardelle pasta for a hearty and satisfying meal.

Ingredients

2 small red onions
0.67 cup vegetable stock
1 - 2 garlic cloves, crushed
4 tbsp red wine (preferably drinkable, not necessarily fancy)
2 zucchini, cut into "fingers"
1 yellow bell pepper, seeded and sliced
14 oz (397 g) can tomatoes
2 tsp fresh thyme
1 tsp sugar
12 oz (340 g) pappardelle or other ribbon pasta
salt and black pepper
fresh thyme and 6 black olives, pitted and coarsely chopped, for garnish

How to prepare

Cut each onion into eight wedges through the root end, to keep them together while cooking. Place them in a saucepan with the stock and garlic. Bring to a boil, cover, and simmer for 5 minutes until tender.
Add the red wine, zucchini, yellow pepper, tomatoes, thyme, sugar, and seasoning. Bring to a boil and cook gently for 5 - 7 minutes, occasionally shaking the pan to coat the vegetables with the sauce. Do NOT overcook the vegetables; they are much tastier if they remain slightly crunchy.
Cook the pasta in a large pot of boiling, salted water following the package instructions, until al dente. Drain thoroughly.
Transfer the pasta to warmed serving plates and top with the vegetables. Garnish with fresh thyme and chopped black olives.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute the pappardelle pasta with your favorite type of pasta.

Cooking Tips & Tricks

Be sure to not overcook the vegetables in the sauce, as they taste best when they are slightly crunchy.

- Use a good quality red wine for added depth of flavor in the sauce.

- Garnish with fresh thyme and chopped black olives for a pop of color and freshness.

Serving Suggestions

Serve Pappardelle and Provençal Sauce with a side salad and crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the vegetables until they are just tender to retain their flavor and texture.

- Cook the pasta al dente for the best texture.

Ingredient Substitutions

Use any type of pasta you prefer if pappardelle is not available.

- Substitute the zucchini and bell pepper with your favorite vegetables.

Make Ahead Tips

The sauce can be made ahead of time and reheated when ready to serve. Cook the pasta just before serving for the best texture.

Presentation Ideas

Garnish the dish with fresh herbs and a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Pair Pappardelle and Provençal Sauce with a light red wine such as a Pinot Noir or a crisp white wine like Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pappardelle and Provençal Sauce contains approximately 350 calories.

Carbohydrates

Each serving of Pappardelle and Provençal Sauce contains approximately 60 grams of carbohydrates.

Fats

Each serving of Pappardelle and Provençal Sauce contains approximately 5 grams of fats.

Proteins

Each serving of Pappardelle and Provençal Sauce contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the bell peppers and zucchini.

Alergens

This recipe contains gluten from the pasta. It may also contain sulfites from the red wine.

Summary

Pappardelle and Provençal Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pappardelle and Provençal Sauce is a delicious and satisfying pasta dish that combines tender vegetables with a flavorful tomato-based sauce. This recipe is perfect for a cozy dinner at home or for entertaining guests. Enjoy the vibrant flavors of Provence with this easy and delicious dish.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Pappardelle and Provençal Sauce. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented chef who had traveled all over Europe, learning new recipes and techniques along the way. She had a vast collection of cookbooks, each one filled with delicious recipes from different regions.

On that particular day, Maria pulled out a worn and splattered cookbook that she had picked up during her travels in Provence, France. As she flipped through the pages, my eyes landed on a recipe for Pappardelle and Provençal Sauce. The description of the dish made my mouth water, and I knew I had to learn how to make it.

Maria chuckled as she saw the look of excitement on my face. "I see you've found a recipe that piques your interest," she said with a smile. "This dish is a classic in Provence, and I'm happy to teach you how to make it."

And so, Maria began to teach me the art of making Pappardelle and Provençal Sauce. She explained that the dish was simple yet elegant, with fresh herbs and tomatoes from the garden giving the sauce a burst of flavor. The pappardelle pasta, long and wide like ribbons, was the perfect vessel to soak up the rich and savory sauce.

We started by making the pasta from scratch, mixing flour and eggs to create a smooth and elastic dough. Maria showed me how to roll out the dough and cut it into wide strips, creating the perfect pappardelle noodles. As the pasta cooked in boiling water, we moved on to making the Provençal Sauce.

Maria chopped fresh tomatoes, garlic, and onions, and sautéed them in olive oil until they were soft and fragrant. She then added a splash of red wine, letting it simmer and reduce until the sauce was thick and flavorful. A handful of fresh basil, thyme, and oregano added a touch of freshness to the dish, making it truly authentic to the flavors of Provence.

As we sat down to enjoy our meal, I took my first bite of the Pappardelle and Provençal Sauce. The flavors exploded in my mouth, each bite a harmonious blend of savory, sweet, and herbaceous notes. I couldn't believe that I had made such a delicious dish with Maria's guidance.

From that day on, Pappardelle and Provençal Sauce became a staple in my cooking repertoire. I would often make it for family gatherings and dinner parties, impressing my guests with the flavors of Provence. I would always think back to that warm summer day in Maria's kitchen, where I first learned how to make this exquisite dish.

Over the years, I have added my own twist to the recipe, using seasonal vegetables and herbs from my own garden. I have shared the recipe with friends and family, passing on the tradition of making Pappardelle and Provençal Sauce to the next generation.

As I sit here in my own kitchen, preparing this dish once again, I can't help but feel grateful for the memories and experiences that have shaped my love for cooking. Each bite of Pappardelle and Provençal Sauce is a reminder of the joy and passion that food can bring into our lives. And for that, I am truly thankful.