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. 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 pasta dough: 200g OO pasta flour. 2 medium size eggs. Large pinch of salt.
Place the “00” flour in a small bowl. Make a well in the middle, and then crack both eggs into the middle of the well. Add a pinch of salt to the mixture. 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 need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or 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. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Ideally wrap your dough in cling film and rest for 1 hour. 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.
