Pasta al Pomodoro

Every Italian family has, over the years, created and perfected their very own tomato sauce recipe. After all, it acts as the basis for many classic Italian pasta dishes. Please enjoy my family’s simple yet flavoursome Pasta al Pomodoro recipe.

Method

Serves 4

For the fresh pasta:

1. Sieve the flour into a bowl.
2. Add the salt, oil and egg.
3. Mix to form your dough.
4. Kneed for 5 minutes.
5. Place in cling film and leave overnight in the fridge to rest.
6. Roll out the dough thinly or using a pasta machine (if using a pasta machine I usually thin to setting 3) and then cut into thin strips or using a pasta machine use the tagliatelle setting.
7. Once the pasta is in shape separate and let it dry for as little as 15 minutes.

For the sauce:

1. Finely cut your onion and put it in a pan with oil and fry until golden brown.
2. Add the four cans of tomatoes into the pan, with one can half fill it with water and swirl the remaining tomatoes out into the pan. Cook the sauce on a low heat with a lid for about thirty minutes until the sauce has reduced, stirring every now and again. If you enjoy a smooth sauce half way through use a hand blender to get rid of any lumps.
3. Once the sauce is ready season to taste.
4. Cook the pasta in a pan of boiling salted water for 3-4 minutes.
5. Once the pasta is ready drain the water and cover in your tomato sauce and serve sprinkle with fresh basil and parmesan to serve.

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