Saffron Pappardelle with Sole
Cook pappardelle according to package directions until al dente in salted water. Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and dice. Rinse the sole, pat dry and chop. Peel shallot and garlic and finely chop. Sauté both in oil.
Add sole and deglaze with white wine. Mix in the tomatoes and simmer for about 8 minutes. Then mix in herbs and season with salt and pepper. Add drained pappardelle to the pan with a little cooking water and stir to combine. Arrange on warmed plates and serve.