Homemade pasta with ripe tomatoes
4 servings
70 minutes
Домашняя паста, приправленная сочными, спелыми помидорами, представляет собой истинное наслаждение для гурманов. Этот яркий и ароматный блюдо сочетает в себе нежность пасты и свежесть помидоров, создавая гармоничный баланс вкусов. Приготовленная с заботой, такая паста становится не только сытным угощением, но и настоящей находкой для теплого семейного обеда или дружеской встречи. Вдохновленная традициями итальянской кухни, она прекрасно передает дух средиземноморских просторов и может стать великолепным акцентом на любом столе.
1
Pour flour into a large bowl, make a well in the center and gradually mix with a fork using 200 ml of warm water until a smooth dough forms. Knead the dough by hand for 10 minutes or until it becomes pliable and smooth but not sticky (add more flour if necessary). Cover and let it rest for 30 minutes.
- Durum wheat flour: 400 g
2
Divide the dough into pieces of about 50 grams, then roll each piece into a long snake and cut into pieces about 2.5 cm long. Roll each piece into a mini sausage, then use three fingers to press down hard and pull the dough towards you to create three distinct indentations. Place each piece of pasta on a floured baking sheet.
3
Blanch tomatoes in a large pot of boiling water for 45 seconds. Carefully transfer to a bowl of ice water, then peel and chop coarsely.
- Tomatoes: 1 kg
4
Clean and finely chop 4 cloves of garlic and place them in a large non-stick skillet with 3 tablespoons of olive oil. Set over medium heat and cook until fragrant but without changing color.
- Garlic: 6 cloves
- Olive oil: 75 ml
5
Add chopped tomatoes, bring to a boil, and let simmer for 45 minutes or until they are soft and tasty. Season to taste with sea salt and black pepper.
- Tomatoes: 1 kg
- Salt: to taste
- Ground black pepper: to taste
6
Clean and finely chop the remaining garlic, then sauté in a separate pan with 2 tablespoons of oil for 1 minute.
- Garlic: 6 cloves
- Olive oil: 75 ml
7
Add breadcrumbs and fry for another 1-2 minutes until golden brown, then add paprika and mix.
- Breadcrumbs: 100 g
- Paprika: 1 teaspoon
8
Boil the pasta in a large pot of salted boiling water for 3 minutes or until al dente. Spoon the pasta into the sauce, adding a little water to soften it, and drizzle with extra virgin olive oil.
- Extra virgin olive oil: to taste
9
Divide the pasta into plates and generously sprinkle each serving with fried bread crumbs.