A delicious, plant-based pasta dish, combining tomato and herbs, topped with breadcrumbs, brought to you by JULIENNE BRUNO.
NEED TO KNOW
Cooking Time: 30 minutes
- 1 400g can crushed tomatoes
- 2 cloves garlic, crushed
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp yeast flakes
- 3 tbsp olive oil
- 75g (per person), hand-formed or dried semolina & water pasta
- 1 tub JULIENNE BRUNO Superstraccia
- Olive Oil to finish
- Herbs of your choice
- Toasted breadcrumbs (pannagratto)
- To make the sauce. Preheat the oven to 200c, combine all ingredients in an oven proof dish, season to taste with salt and pepper. Cook for 40 minutes stirring halfway through. Remove from the oven, allow to cool then store in the fridge until ready to use (if not using straight away).
- If using hand-formed pasta, mix a ratio of 100:50 semolina to water. If not, go to step 4. To make enough pasta for two people, combine 200g flour and 100g water in a mixing bowl. Mix together to form a shaggy dough then knead well for 10 minutes before wrapping in cling film and allowing to rest for 20 minutes. If you find the dough is resisting as you knead, wrap and rest for five minutes before kneading again.
- Cut off a third of the dough and keep the remainder wrapped. Roll out to form a long rope of dough that is approximately 1cm diameter, then cut the dough into 1cm pieces. Using a gnocchi board, or the back of a fork, roll each piece of dough across the surface using your thumb to create an indent in the middle and the ridges on the outside. Repeat with the remainder of the dough.
- Heat ½ – ¾ a cup of the tomato sauce (per person) in a pan. Bring a large pot of water to the boil then generously salt.
- Cook the pasta according to instructions (fresh will take 2-3 minutes) then using a slotted spoon, transfer to the sauce over a medium high heat with a splash of pasta water and cook for another minute making sure you stir/toss to bring the sauce and pasta together.
- Plate, generously spoon over Superstraccia, finish with a pour of olive oil, herbs, breadcrumbs and salt/pepper.
Recipe by JULIENNE BRUNO