zoom Neapolitan fusilli with fresh tomato sauce
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    Neapolitan fusilli with fresh tomato sauce

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    Neapolitan fusilli with fresh tomato sauce

    • Preparation time: 1 hour, plus resting
    • Cooking time: 10 minutes
    • Total time: 1 hour 10 minutes, plus resting

    Serves: 2

    Ingredients

    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 

    Method

    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.

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue

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