In a small amount of butter, lightly saute the onion together with the olives and deglaze with wine. Add half of the pepper paste and the water to boil the pasta for about 6-8 minutes. Where necessary, successively add fluids. Once the pappardelle are soft, I add the rest of the pepper paste, baby mozzarella and basil leaves, finishing with salt and pepper. Serve and garnish with basil leaves and mozzarella. The dish is ideally served with Rosé wine.
