Serves 4
Puttanesca sauce: 3 tbs olive oil. 2 Garlic cloves thinly sliced. ½ tsp chilli flakes. 50g good-quality black olives, stoned and roughly chopped. 1 tbsp brined capers, rinsed, and roughly chopped. 100ml passata. 2 tbsp tomato puree. ½ tsp dashi powder.
Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the chilli flakes, followed by the olives and capers, and turn up the heat slightly until you can hear them sizzling. Add the passata and puree and stir well, then simmer vigorously for about five minutes. Check the seasoning.
Parsley oil: 75g flat leaf parsley- picked. 175g extra virgin olive oil.
Place in a blender, and blend until smooth.
For the tagliatelle: 200g gluten free plain flour. 2 medium size eggs. 2 egg yolks. Large pinch of salt. 2 level tsp xantham gum. 2 tsp olive oil. Extra flour for dusting.
Place all of the ingredients in a kitchen aid bowl. Using the paddle attachment, mix on low until everything is combined, then increase to medium setting and mix for a few minutes until the mix is smooth. If you are doing this by hand, place the dry ingredients in a suitable bowl and mix thoroughly. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for about 10 minutes until smooth and firm. Add a little extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on
most machines. Now roll the dough through each setting until you get down to No 2 1/2 or 2. Your pasta should be very thin now. You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper to dry for a few minutes.
Heat the sauce in a large saucepan and keep hot. Blanch pasta in salted water for 2 /3 minutes or until cooked and slightly firm to the bite. Drain and then toss in the sauce. Drizzle with parsley oil and a generous sprinkle of parmesan.
Parmesan cheese.
