A quick and easy pasta dish hailing from the town of Sorrento on the Amalfi Coast of Italy. Fresh pasta makes this dish just that bit better but you can substitute the dried stuff and still get great results.
1 hr 40 min
1 hr 40 min
- 200g ‘OO’ Pasta flour
- 2 Large free-range eggs, at room temperature
- Pinch of salt
- 1 tbsp Olive oil
- 100g Cherry tomatoes, halved
- 2 Garlic cloves, peeled and finely sliced
- 1 Large mozzarella ball, preferably buffalo
- Handful of basil leaves
- 500g Passata
- Parmesan, for grating
- Olive oil
- For the pasta dough, tip the flour into a bowl and make a well in the centre. Crack the eggs into the centre and add the salt and oil. Mix together with a fork and bring the dough together. Knead the dough on a lightly floured surface for around 5 minutes until smooth a slightly elastic. Wrap in cling film and chill in the fridge for an hour.
- Unwrap the pasta dough and cut the dough into four equal pieces. Roll one piece out flat with a rolling pin and pass through a pasta machine, beginning on the thickest setting and rolling it through until you reach the penultimate setting. Use the spaghetti attachment and roll the pasta through to create fine strands, dust with a little flour and reserve.
- For the sauce, add a generous amount of olive oil to cover the base of a non-stick frying pan. Turn the heat up to medium and fry the garlic until just beginning to turn golden. Add in the tomato halves followed by the passata and simmer for 10 minutes. Cut the mozzarella into rough chunks and add to the pan, turn the heat to low and check the seasoning.
- Bring a large saucepan of water to the boil, add a little salt and a drizzle of olive oil to prevent the pasta from sticking. Boil the pasta for 1-2 minutes or until cooked. Drain and toss through the sauce.
- Add fresh basil to the pasta and serve in deep bowls. Grate a little parmesan over to finish.
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