Thursday, October 21, 2010
1 pound flour
a tablespoonn or so of olive oil
Make a mountain of flour in a large bowl, leaving some of the pasta to the side to be mixed in as needed. Make a well in the mountain with a fork. Crack the eggs into the well. Sprinkle with salt. Incorporate the eggs into the flour by stirring with a fork. Add olive oil once about three-fourths of the flour is wet. Turn sticky dough out on a floured surface. Work and knead the dough with your palm, incorporating more flour as needed until the doughs stays in a ball and has a smooth surface. Cover with plastic wrap and refrigerate for one hour.
Remove dough from fridge. Turn out on floured work surface. Roll dough until it is thin enough to read a newspaper through. Cut thin strips of pasta with a pizza cutter. Cook pasta in boiling, salted water for two minutes or until cooked through.
1/3 cup olive oil
1 tablespoon garlic
4 cups canned tomatoes and their juice
12 nicoise olives, halved
2 tablespoons capers, drained
1 tablespoon fresh oregano, finely chopped
1 anchovy filet
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
In a saute pan, heat the oil. Add the garlic and saute until fragrant. Add the tomatoes, olives, capers and oregano, bring to a boil, reduce heat so it simmers and cover for 10 minutes while simmering. Add the anchovy filet, stir to incorporate. Season to taste. Let simmer another 10 minutes. Add the cooked pasta to the sauce, season with parsley and basil. Serves four.
Thanks to Jessica who took the photos.