A very simple dish and a great introduction to home-made pasta if it’s something you’ve never done before.
Ingredients for 4 as a starter, or two as a main.
100g Fine Semolina
About 8 Cherry Tomatoes
1/4 Medium Red Onion, Finely Sliced
1 Clove Garlic, Finely Chopped
10 Large Basil Leaves, Roughly Torn into large pieces
1/2 a Long Red Chilli, De-seeded and finely Sliced.
Parmesan, Grated (optional)
First make the pasta. Mix the Semolina with a 70ml of water until you’ve formed a very firm and quite dry dough. You can add a little more water or semolina if needed. Knead for a minute and set aside covered with an upturned bowl while you prepare the other ingredients.
Put a pan of well-salted water on to boil.
Now cut your pasta dough into 4 and roll each quarter into four long sausages about 1cm in diameter. Cut each of your strips into discs about 1cm across.
Flatten each of these by pushing your thumb into the middle and rotating it slightly so that you end up with a thin centre and slightly fatter rim. Continue until they’re all done.
Heat a generous glug of olive oil in a saucepan until nearly smoking hot and tip in your onions, garlic, chilli and tomatoes in one go; add a good pinch of salt. Fry over a high heat, tossing and stirring regularly until the onions soften and the tomatoes start to break down (this should only take a minute or two). Boil the pasta for around a minute until just tender, lift from the water with a slotted spoon and add to your quick tomato sauce, stir in the basil and parmesan if using. Taste for salt and add plenty of pepper.
That’s it. Simple, fairly quick and really delicious.
p.s. As ever you can drink whatever you like with this, but for me it rewards cheaper, quite light and rustic reds. There’s no point pairing anything too complex with such a simple, bold set of flavours.