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Spaghetti alla chitarra with plum tomato sauce, olives and basil

Spaghetti alla chitarra with plum tomato sauce, olive paté and basil

  • Starter
  • medium
  • 8
  • 60 minutes, plus 1 hour resting

PT1H

PT1H

1
For the pasta, combine all the dry ingredients together in a bowl and make a well in the centre. Pour in the egg yolks, whole eggs and water and mix together to form a dough
  • 750g of pasta flour
  • 250g of semolina flour
  • 300g of pasteurised egg yolk
  • 3 1/2 eggs
  • 50g of water
2
Knead the dough for 5–10 minutes until smooth, then shape into a ball and place into a vacuum bag. Seal the dough in the bag and leave to rest for 24 hours – if you don't have a chamber sealer wrap the dough tightly in clingfilm and leave to rest overnight
3
The next day prepare the tomatoes for the pasta sauce. Arrange the plum tomatoes in a bowl and toss over the basil, salt and oil. Set aside and leave to marinate for 30 minutes
  • 500g of plum tomatoes, chopped
  • 50g of fresh basil, chopped
  • 10g of flaky sea salt
  • 50g of extra virgin olive oil, preferably Taggiasca olive
4
Meanwhile, make the olive paté by blitzing all the ingredients together in a blender to form a smooth, slightly chunky paste. Transfer to a dish or container and cover with cling film until required
  • 100g of olives, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1/2 tsp chilli, roughly chopped
  • 35ml of extra virgin olive oil, preferably Taggiasca olive
  • 1 pinch of salt
5
For the pasta, remove the dough from the vacuum bag and flatten it slightly. Roll it evenly through a pasta machine, reducing the thickness setting each time until the dough is 0.5cm thick
6
Cut out sheets measuring 20x10cm from the dough and these slice into long strands of spaghetti with a chitarra pasta cutter. Twirl the strands into individual nests weighing approximately 100g each and dust lightly with flour
7
Blend the marinated tomatoes together until smooth, passing the mixture through a fine sieve to remove the pips and tomato skins
8
When ready to serve, cook the pasta nests in a large pan of boiling salted water for 3 minutes, or until al dente, and drain well through a colander
9
Meanwhile, transfer the blended tomato sauce to a pan and warm through over a medium heat. Stir in the cooked pasta along with the chopped basil and stir to combine, then season generously with olive oil, salt and pepper
  • 1/2 bunch of fresh basil, cut into julienne
  • extra virgin olive oil, preferably Taggiasca olive
  • salt
  • black pepper
10
To serve, brush each plate with some olive paté, place a nest of pasta on top and garnish with a few sprigs of basil cress
  • basil cress, 1 punnet

Ingredients

Metric

Imperial

  • Spaghetti alla chitarra

  • Plum tomato sauce

  • Olive paté

  • To serve

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