Pasta with fresh cherry tomato sauce

Today

Type: Pasta

Tools

Kitchen friendly view

Ingredients

SAUCE INGREDIENTS -
2 punnets of juicy cherry tomatoes
2 garlic cloves, finely chopped
Half a cup extra virgin olive oil
8 fresh basil leaves sliced or left whole if small
1 tablespoon fresh oregano leaves
sea salt
freshly cracked black pepper
freshly chopped parsley
PASTA INGREDIENTS -
500g plain flour
500g durum wheat flour
2 eggs
2 tablespoons of olive oil
sea salt
water

Preparation method

As the scilatelli is nearing its cooking time, heat the olive oil in a pan at high flame and add the garlic, as it starts to colour add the cherry tomatoes and crush with a fork, season with salt and pepper to taste, add the basil and allow to simmer for a couple of minutes.

Drain the scilatelli ensuring no water is left, and then toss in the pan with the sauce.
Serve immediately with freshly grated Parmigiano-Reggiano.

FOR THE SCILATELL -

Sift and blend flours, make a well and add the eggs, olive oil and a pinch of salt. Mix together to make the dough and add water as needed. Knead for 10 minutes. Dough should be soft and elastic but not sticky.

Roll out into logs and cut at a 45 degree angle and 2mm thick. Then curl by rolling a skewer over it.

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