Pappardelle are just a little wider than tagliatelle. You can make them by hand, following my home made pasta recipe, and in this case they will cook in 2-3 minutes, or buy them dry. Reginelle will suit as well, always check they are made with eggs for a better taste.
In each case, this mouth watering sauce will make a great dish!
Ingredients for 4
3 eggs fresh pasta or 320 grs/ 10 oz dry (egg) pasta
450 gr/ 1 lb fresh tuna
4 red tomatoes
2 cloves garlic
1 pinch dry oregano
1 pinch salt (to taste)
40 gr/2 tb spoons salted capers
20/25 green cored olives
3 table spoons extra virgin olive oil
Bring a large pan of water to the boil, add salt (10 gr. each liter) and cook pasta until al dente. Drain it in a colander and mix it gently to the warm sauce over a low heat.
Serve immediately and eat hot!