Pasta Arrabiata

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Always a  firm favourite with friends and family. I usually make enough of this pasta for 20 people even if its just for 10 people. I know everybody is bound to have seconds! This very basic  but intensely fragrant pasta sauce is in my opinion the first pasta sauce any foodie should master. Its simple but oh does it need to be made with love!  Also included our fail safe recipe for home made tagliatelle…

 

PASTA ARRABIATA

Serves 4

 

3 cloves Garlic, finely chopped

1 tsp smoked chilli flakes

1 small red onion, finely chopped

1 tin whole peeled tomatoes

2 tbs capers

3 tbs black olives, pitted

1 small carrot, finely grated

150 ml red wine

1 tsp sugar

1 tsp fresh origanum

1 tsp fresh thyme

1 tsp fresh rosemary

1 tbs extra virgin olive oil

salt and pepper to taste

 

Place the red onion with the olive oil in a pot and fry the onions till translucent.

Add the garlic , chili and carrots and fry for another minute.

Add the tomatoes, red wine, sugar and cook for a approximately 30 minutes on a very low heat, stirring occasionally to prevent burning it to the bottom of the pan.

In the last few minutes of cooking, add the fresh herbs, capers, olives, salt and pepper.

Serve with fresh pasta tagliatelle.

 

EGG PASTA

Serves 4

 

400 g Flour

4 whole eggs

1/2 tsp salt

 

Place the flour on a counter and make a well in the middle

Add your salt and eggs and start incorporating the egg with the flour until mixed throughout.

Knead the dough until smooth and pliable. Cut the dough into 4 equal sizes balls.

Using a pasta machine start on the widest setting and run one piece at a time through the pasta machine changing the setting to a smaller setting each time.

Remember to have flour on hand to coat your dough pieces with.

Once you have rolled your pasta to the required thickness, (I usually roll the dough on the number 5 setting) run the dough one at a time through the tagliatelle setting and place on a dowel to dry. You can also use it immediately.

Cook in salted boiling water for 3 minutes till al dente. Serve with your favourite pasta sauce.

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Styling & recipe: Simone Kruger {Yellow Papaya}

Photography: Yolande Snyders {YSP}

Location: 1000 Dae