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Homemade tagliatelle with arrabiata


For the tagliatelle
For the arrabiata sauce

Preparation method

  1. For the tagliatelle, blend the flour, salt, eggs and olive oil together in a food processor to form a smooth dough.

  2. Tip the dough out onto a floured surface and knead lightly. Roll the dough out as thinly as possible and using a sharp knife, cut the dough into thin strips lengthways. Dust the tagliatelle lightly with flour and set aside.

  3. For the arrabiata sauce, heat the oil in a frying pan over a medium heat. Fry the onions for 3-4 minutes, or until softened. Add the chilli and tomatoes and continue to cook for 5-6 minutes, or until the tomatoes have begun to collapse. Season, to taste, with salt and freshly ground black pepper.

  4. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta for 2-3 minutes, or until al-dente, then drain.

  5. Add the pasta to the arrabiata sauce and mix until well combined.

  6. To serve, spoon the pasta onto a large serving plate, drizzle with extra virgin olive oil and garnish with the fresh basil.

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