Scilatelli veloci al pomodoro e basilico (Pasta with tomatoes and basil)
Inroduction
About this Recipe
By: Sheridan Rogers
“Here’s a quick and easy way to dress pasta with huge flavour,” says chef Guy Grossi. “It uses fresh ripe tomatoes bursting with flavour. When heated, the tomatoes release their juices forming a luscious coating for the pasta. The pasta has a little ‘chew’ to it which creates texture and depth”.
Ingredients
- large ripe tomatoes 4
- garlic 2 cloves, finely chopped
- extra virgin olive oil 125ml (1/2 cup)
- fresh basil leaves 8, torn or left whole if small
- fresh oregano leaves 1 tablespoon
- flat leaf parsley freshly chopped
- Sea salt and freshly cracked black pepper
- plain flour 500g
- durum wheat flour 500g
- eggs 2
- olive oil 2 tablespoons
- sea salt
- water
Serves 4 -6 Wash and core the tomatoes and cut into 1cm cubes. Boil pasta (recipe below), and as it nears its cooking time, heat the olive oil in a pan at high flame and add the garlic. As the garlic starts to brown add the tomatoes and crush with a fork. Add the basil, oregano and parsley, season to taste and allow to simmer for a couple of minutes. Drain the scilatelli (or penne or spaghetti), and then toss in the pan with the sauce. Serve immediately with freshly grated Parmigiano-Reggiano and extra freshly chopped parsley. To Make the Scilatelli: sift and blend flours, make a well and add the eggs, olive oil and a pinch of salt. Mix together to make dough and add water as needed. Knead for 10 minutes, until dough is soft and elastic but not sticky. Roll out into 1cm thick logs and cut 0.5 cm pieces at a 45degree angle. Place a skewer in the middle of each piece and roll on bench so that pasta is wrapped around the skewer. Gently pull out the skewer leaving a hole through the middle of the pasta.