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Neapolitan fusilli with fresh tomato sauce
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80g super fine 00 grade pasta flour
120g semolina, plus extra for dusting
½ tsp fine sea salt
50ml extra virgin olive oil, plus extra for greasing
1 garlic clove, crushed
½ x 25g pack basil, leaves torn
½ x 25g pack flat leaf parsley, roughly chopped
200g cherry tomatoes, halved
15g pecorino, grated
1. Put the flour, semolina, salt and 100ml water in a food processor. Follow the method for the pasta dough recipe (omitting the eggs), adding more water if necessary. While the dough is resting, put the olive oil in a bowl with the garlic and herbs; season and mix well.
2. Dust a tray with semolina and cut the dough into quarters. Take one quarter, keeping the rest covered in cling film, and roll out on a lightly floured surface into a cylinder about 1-1.5cm in diameter. Use a sharp knife to cut into 1cm slices. Lightly flour each slice and rub first between the palms of your hands, then on the work surface, until you have a long, thin piece of dough around 13-15cm long and 0.2cm thick. Brush or dip 2 metal skewers in olive oil, then wrap each piece of dough around a skewer to form a twisted tube, leaving space between each. Carefully slide the fusilli off the skewers and place on a tray dusted with semolina. Repeat with the remaining dough.
3 . Heat the grill to high and put the tomatoes cut side up on a foil-lined baking sheet. Grill for 2-3 minutes, until they soften slightly, then sprinkle lightly with salt. Set aside.
4. Meanwhile, cook the pasta in a large pan of boiling salted water for 3-5 minutes, until al dente. Drain, then return the pasta to the pan and toss through the olive oil mixture; season. Divide the pasta between 2 plates or bowls and top with the tomatoes and pecorino.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.