Tagliatelle with Tomato Sauce and Basil

For the Basil Oil

  • Basil oil: 35g picked basil leaves
  • 70g extra virgin olive oil
  • Pinch of salt

For the Tomato Sauce

  • 800g tin of chopped tomatoes
  • 1 banana shallot- finely sliced
  • 100ml olive oil
  • 3 cloves of garlic- sliced finely
  • ½ a red chilli- sliced
  • 1 teaspoon of sugar
  • Salt and pepper

For the Tagliatelle Pasta

  • 200g OO pasta flour
  • 2 medium size eggs
  • Large pinch of salt


For the pasta.  Place the “00” flour in a small bowl. Make a well in the middle, and then place the eggs in 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. 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. Cut on the tagliatelle attachment, and flour generously or dry on rack. Cook in a large pan of boiling salted water. Reserve some cooking water.

Place tomato sauce in a large pan, warm, add the cooked pasta with a little cooking water, and flip until all past is coated. Add more cooking water if needed. Serve immediately with a drizzle of the basil oil and a little grated parmesan.

For the basil oil. Place in a blender and blend until smooth. Chill.

For the tomato sauce. Place the olive oil in a wide heavy based pan, and place over a medium high heat, when the oil is hot add the garlic and shallot and cook until it starts to turn lightly golden. Add the chilli and cook for 1 minute, then add the tomatoes and sugar, and cook on a medium high heat. Cook for about 30 minutes, or until dark red and all the liquid has cooked out. Blend until smooth.

Garnish pasta with freshly grated parmesan.