Homemade Fresh Pasta With Spicy Fresh Tomato Sauce and Roasted Courgette

Enjoy this delicious Italian pasta and tomato sauce and Baby Spinach Saga’s roasted courgette! Pasta and tomato sauce recipe from Gennaro Contaldo! Buon appetito!

Ingredients (serves 4):

• Pasta dough (~250 gram)
  • 150 gram 00 flour
  • 50 gram semolina flour
  • 2 eggs
• Tomato sauce
  • 500 gram cherry tomatoes
  • 2 garlic cloves
  • 1 chili
  • Basil
  • Olive oil
  • Salt
  • Black pepper
• Roasted courgette
  • Courgette
  • Olive oil
  • Black pepper
  • Salt
• Fried black pepper beef
  • 200 gram sirloin steak sliced thin
  • 1 onion
  • 2 garlic
  • Olive oil
  • Black pepper
  • Salt

Instructions:

• Pasta
  1. Mix the flours together and pour it into a plate.
  2. Crack two eggs in and start mixing the flour and eggs together with a spoon or fork.
  3. After the egg has dissolved into the flour, pour all the flour and egg and start kneading the dough with your hands, pulling and rolling it in, incorporating all the flour in.
  4. When the dough is kneaded enough, wrap in cling film and let the dough rest in the fridge for at least 30 minutes.
  5. After the pasta has rested, cut the dough in half and flatten it enough so that it can be fed into a pasta machine at its lowest value. Remember to flour it with semolina.
  6. Laminate the dough after feeding the dough into the 3rd lowest setting by folding it the dough.
  7. Feed the folded dough again into the pasta machine at its widest setting, and flatten the pasta until its around a millimeter thick. You’ll know its ready if it flutters when you blow under the pasta.
  8. Flour the dough and feed it into the tagliolini cutter, flouring it one more time and let it rest.
  9. Boil at least a liter of water with salt and add the pasta when water is boiling.
  10. Let the pasta cook for around 1 minute, but maximum less than 2 minutes.
  11. Strain the pasta.

• Tomato sauce:
  1. Cut the cherry tomatoes, chili and garlic and roughly.
  2. Sweat the garlic and chili in a hot pan with olive oil.
  3. Add the tomatoes and some basil leaves and lower the heat to simmering.
  4. Add around 2 dl of hot water and let the sauce reduce until silky.
  5. Serve, or add the cooked tagliolini into the pasta and mix. Serve.
• Roasted courgette:
  1. Preheat the oven to 200 °C with fan on.
  2. Cut the courgette to 0.5 cm circles.
  3. Fry the courgettes in a lightly oiled pan with olive oil until golden and slightly brown.
  4. Place the courgette onto a baking tray with baking paper and sprinkle salt and pepper on top the courgettes.
  5. Cook the courgettes in the oven for 20 min.
  6. Serve.