Monday, 18 July 2011

Fresh Vegan Basil Spaghetti with Roasted Tomato Garlic Sauce

Ok - so I know most people think that making your own spaghetti is just too hard, and truthfully I used to be one of them. But I recently discovered the other day that it is ridiculously easy! Home made fresh pasta has such a great delicate flavour and means that you can get creative with the pasta. Once you can make your own gourmet pastas you can make the pasta the star of the dish and complement it with a nice simple sauce. So go and borrow somebody's pasta rolling machine and give this a try - once you realise how easy and delicious it is you'll go and buy one of your own :) This spaghetti is fine to eat the same day but the longer you dry it the better it will hold together when you cook it - so overnight is ideal!

On the other hand - if you don't feel like making your own spaghetti then you can substitute some spinach fettuccine or other special store bought pasta.


Basil Spaghetti
1 1/2 cups fine semolina
1/2 cup wholemeal flour
1-2 tbsp olive oil
2/3 cup water
1 loosely packed cup fresh basil leaves

Roasted Tomato Garlic Sauce
6-7 fresh tomatoes
3 cloves garlic
1 onion
1 tbsp olive oil
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp raw sugar
8-10 pitted kalamata olives
3 tbsp chopped oregano

To Make:
1. Preheat the oven to approximately 180 degrees Celsius.

The Pasta
1. Shred the basil in a food processor. Add the semolina and flour and process briefly to combine. With the food processor still on gradually add the water and olive oil. The mix will begin to look like breadcrumbs and then as it mixes will turn into a thick dough. 
2. Dust the a workspace with some flour and turn the mix out onto the flour. Knead very briefly to add a bit more flour to the mix, if the dough is too sticky add some more flour.
3. Cut the mix into 8 equal portions and put through your pasta roller according to it's instructions. You will probably find you need an extra set of hands to help.
4. As you roll out the spaghetti lay them flat carefully on a piece of greaseproof paper (try not to make the strands too long - try for about the length you would get in a packet of ready made spaghetti) and leave to dry. I would advise that you leave it for a minimum of half an hour but I actually recommend several hours. The best would be overnight, the longer you leave it to dry the more the pasta will stick together when you cook it. I dried my first batch for 30 minutes and it broke up into short lengths when I cooked it, then I dried my second batch for 5 hours or so and it stayed together beautifully. 

The Sauce
1. Chop the tomatoes in half and then chop each half into 4-6 pieces. Slice the onion into thin wedges and peel and roughly chop the garlic.
2. Drizzle a baking dish with olive oil and add the tomato, onion and garlic. Stir well to coat with oil. Put in the oven and bake for 20-25 minutes, or until the onion is cooked and the garlic has softened.
3. Stir in all the remaining ingredients and return to the oven for about 5 minutes while you make the pasta.

And then..
1. Bring a large pot of water to the boil. Once the water is boiling add your basil spaghetti to the boiling water and stir gently to prevent sticking. Fresh pasta doesn't take long to cook and your spaghetti should be cooked after about 1 or 2 minutes of boiling. Drain.
2. Serve topped with the Baked Tomato Garlic Sauce!

1 comment:

  1. Oohhh.. you made the basil spaghetti - quick work. Hope you saved me some :)