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

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

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Ingredients

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Spaghetti alla chitarra

Plum tomato sauce

Olive paté

  • 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

To serve

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Method

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

 
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