Mix the following ingredients, and place on your workstation counter - making a circle in the middle
2 cups, leveled, all-purpose flour (for gluten free – use gluten free flour, & 2 tsp xanthan gum )
1 tsp sea salt
Add to the circle
4 med size eggs
2 tsp olive oil (for gluten free we also add a splash of water – 1/8 cup)
This adds richness and moisture to the dough - place the egg and oil mixture into the flour circle, begin pulling the flour into the liquid, mixing and then kneading it well. Shape it into a ball and cover with wrap then place in the fridge two hours before rolling.
Sauté the following ingredients in cooking pan for 4-5 minutes,
1 medium onion, peeled and diced
1 stem of celery, diced
5 garlic cloves, peeled, crushed and chopped fine
1 small leek, sliced, (optional green onions )
½ red pepper, diced (optional jalapeno, diced fine )
Add – 1 tsp. dried basil, 1 tsp. dried oregano, 2 tbsp. tomato paste, 1 can 28 oz. diced tomatoes, 1 cup vegetable broth, 2 tsp. salt. Optional for heat add ¼ tsp. red pepper flakes.
Cook for an additional 30 minutes more on low to medium heat. Then add 2 tsp. honey or sugar, continue cooking an additional 5 minutes. Add more broth if sauce becomes dry. Set aside and let cool. Then process into a smooth sauce or leave it chunky.
Serve sauce over pasta. Top with shaved parmesan and garnish with chopped chives and fresh cracked pepper. Optional - add your favourite protein or vegetables
This pasta is incredibly tasty just tossed in olive oil, parmesan, salt and pepper - oftened referred to as a naked pasta
Laura’s Tastes 2022
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