Spinach tagliatelle with roasted tomato sauce

Name: Spinach tagliatelle with roasted tomato sauce
Prep time: 45 min
Total time: 95 min
Yield: 4
Ingredients: 200 g white flour; 2 tsp sugar; 2 eggs; 4 tbsp grated Parmesan; 100 g leaf spinach; 1 ½ kg tomatoes; 2 garlic cloves; 10 basil leaves; 1 tsp olive oil; 2 tbsp oil; 2 tbsp olive oil; 200 g durum wheat semolina; 2 ½ tsp salt; 6 sprig thyme

main dish summer

Total: 1 hr 35 min. | Active: 45 min.

vegetarian, lactose-free

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This delicious homemade pasta dish combines the softness of the pasta made of fresh spinach with the richness of the roasted tomato sauce. The spinach pasta is bright green and has a slightly bitter taste that goes perfectly with the roasted tomato sauce, which is particularly sweet and spicy with a slightly smoky, intense flavour. This dish is a combination of summer flavours and colours, and will delight the taste buds of all pasta lovers.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Pasta dough
1 tsp	olive oil
100 g	leaf spinach
200 g	white flour
200 g	durum wheat semolina
2	eggs, beaten
½ tsp	salt

Tomatoes
1 ½ kg	tomatoes, cut in half
2 tbsp	oil
2	garlic cloves
6 sprig	thyme
2 tsp	sugar
2 tsp	salt

Sauce
2 tbsp	olive oil
10	basil leaves, finely chopped

To serve
	salted water, boiling
4 tbsp	grated Parmesan

How it's done

Pasta dough

Heat the oil in a pan. Add the spinach, cook for approx. 5 mins., stirring occasionally. Squeeze out the spinach, chop finely or puree. Mix the flour in a bowl and create a well in the centre. Add the spinach, eggs and salt into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 30 mins.

Tomatoes

Mix the tomatoes with the oil, garlic, thyme, sugar and salt, transfer to a baking tray lined with baking paper.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove the tomatoes.

Sauce

Strip the leaves from the thyme and discard the stems. Puree the tomatoes, garlic, thyme and resulting cooking liquid, mix in the oil and basil.

Tagliatelle

Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.

To serve

Cook the tagliatelle in boiling salted water for approx. 2 mins. until al dente. Drain the tagliatelle, mix with the sauce. Serve the tagliatelle with the parmesan.

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