Serves 2


1 16 oz.
can whole Italian Marzano tomatoes, julienned

½ lb.
fresh Pappardelle pasta

sweet Vidalia onion, julienned

4 tbsp
extra virgin olive oil

2 tbsp

6 cups

1 bunch
fresh basil, chopped

To taste
salt, freshly ground black pepper


Chef Sergio Ventura and Executive Chef/Owner Maurizio Randazzo

To make the sauce, heat oil and sauté julienned onions over a medium flame for about eight minutes to draw out their sweetness. Meanwhile, drain and julienne the tomatoes. When the onions are translucent, add the tomatoes to the pan. Raise the heat and bring to a boil. Reduce heat and simmer for three more minutes. Add fresh chopped basil, salt and pepper
to taste.

To make the pasta, bring six cups of water and two tbsp of salt to a boil. Cook fresh pasta for about four minutes until tender but slightly firm. Drain the pasta and transfer it to a serving bowl. Spoon the hot sauce on top.


When You Go
Maurizio’s Bistro
33 East Main Street, Moorestown

February 2017
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