Tomato pappardelle with shallot sauce

This recipe for papperdelle with buttery tomato and shallot sauce is a really quick, simple, vegetarian meal

Ingreadient:

• 2 small shallots, finely sliced
• 50g butter
• 400g tin cherry tomatoes
• a small bunch basil, chopped 
• 200g pappardelle

Directions :

1. Gently cook the shallots in the butter until very soft, about 5-7 minutes. Tip in the tomatoes and simmer for 10 minutes. Stir in the basil and season.
2. Cook the pappardelle then drain, keeping a cup of the water. Toss the pasta with the sauce, adding a little splash of pasta water to the sauce if you need to. Serve in warm bowls.