10 to 30 mins
By Theo Randall
From Saturday Kitchen
For the pasta
- 500g/1lb 2oz ‘00’ flour
- 500g/1lb 2oz fine semolina flour
- 8 free-range eggs
For the tomato sauce
- 2–4 tbsp olive oil
- 2 garlic cloves, finely chopped
- 500g/1lb 2oz baby plum tomatoes, left whole
- 600ml/20fl oz tomato passata
- 2–4 tbsp torn fresh basil
To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour.
Roll out and cut into whatever shape you choose.
To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil.
To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve.