Mauro’s Extra Virgin Olive Oil & Herb Pappardelle

Cook time 15 minutes
Servings 2


375g fresh pappardelle

2 anchovies

1 clove garlic

1 small sprig of rosemary

1 small sprig of sage

1 small sprig of marjoram

3 sprigs of parsley

2 sprigs of tarragon

30g walnuts, toasted and chopped

80ml good quality extra virgin olive oil

2 tbsp freshly grated pecorino

Salt & pepper

Mauro’s Extra Virgin Olive Oil & Herb Pappardelle


Bring a large pot of salted boiling water to the boil.

In a mortar and pestle add the anchovies and garlic with a pinch of salt and bruise into a paste. Add the herbs and pound again to bruise. Once fragrant add the walnuts, pepper and oil and mix through. Place in a large bowl.

Cook the pasta until just al dente. Strain (reserving as few tablespoons of the cooking water), and add the herbs and oil mixture. Add the water and toss well so each strand of pasta is coated in the sauce. Add the parmesan and toss again.

Portion into two bowls and serve.