Calamarata with Fresh Tomato Sauce


I love making pasta and I love finding ways of making different shapes at home. Recently I made my own Calamerata (large hoops), this involved the purchase of a piece of 1 inch diameter wooden pole to roll the pasta strips round, you can use bought pasta though as this recipe will work just as well with Rigatoni or any ridged large dried pasta shape.

The sauce itself is so simple, just a fresh tomato sauce with basil then topped with Parmesan . . . What else do you need 🙂

1 bunch of fresh basil
1 small onion, fine diced
2 cloves of garlic
1 kg ripe tomatoes , or 2 x 400g tins of chopped tomatoes
olive oil
1 tablespoon balsamic vinegar (if using tinned tomatoes)
480g homemade or dried pasta of your choice
15g Parmesan cheese

(1). Bring a large pan of water to the boil for your pasta, add a good pinch of salt then allow the water to return to the boil.

(2). For your sauce, place a glug of olive oil into a saucepan over a medium-heat then add the garlic and allow to sauté for a couple of minutes without colouring, then discard, this will just lightly flavour the oil.

(3). Add the onion and sauté for a couple of minutes then add the tomatoes, if using fresh you need them to cook down, if using tins just simmer them for five minutes.

(4). Drop your pasta to cook, remember fresh pasta will take 3 minutes, dried pasta around 8 minutes (check packet instructions.)

(5). Add the balsamic vinegar and stir in well, this will give your tinned tomatoes some acidity, which they often lack, compared to fresh tomatoes.

(6). Once the pasta is done add to the tomato sauc, along with some chopped basil and cook for a further minute stirring together well.

(7). Serve topped with grated Parmesan cheese and torn basil.



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