The executive chef at Sydney's Pilu at Freshwater shares a simple tuna and tomato pasta dish from a village on San Pietro, an island off the coast of Sardinia. Tip: if you don't want to make your own pasta, fusilli is a good substitute.
- ½ quantity fresh pasta dough (see recipe below), passed through pasta machine 5 times
- tipo 00 flour, for dusting
- 50ml extra virgin olive oil
- ½ brown onion, finely chopped
- 200g yellow grape tomatoes, halved
- salt flakes, to taste
- fine sea salt, for pasta water
- 300g sashimi-grade tuna, cut into 2cm cubes
Crema di basilico
- 20 basil leaves
- 2 garlic cloves
- 50g pine nuts
- 100ml extra virgin olive oil
- salt flakes, to taste
- Lay the pasta sheets out onto a clean, lightly floured workbench and cut into strips about 4cm long and 5mm wide. Roll each piece between the palms of your hands to form a thin spiral. Put on a tray and sprinkle lightly with flour.
- To make the crema di basilico, put all ingredients in a food processor and blitz until well combined and creamy. Set aside.
- Heat a frying pan over a medium-high heat, add oil and, when hot, cook onion until soft but not coloured. Add tomatoes and cook over a medium heat for about 10 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon, until the sauce thickens slightly. Season with salt.
- Meanwhile, bring a large saucepan of water to the boil, add fine sea salt, then the trofie and boil for about 6 minutes, until tender. Strain well, retaining some of the cooking water.
- Place tomato sauce over a low heat. Add pasta and toss for a minute or 2 to coat well, stir through a couple of tablespoons of reserved cooking water, adding a little more if necessary to give a glossy appearance.
- Remove from heat, add the tuna and toss through the pasta for about 1 minute, until the outside of the tuna just turns opaque.
- Serve in flat pasta bowls and top with a spoonful of crema di basilico.
Serves 6 as an entree
Fresh pasta dough
This dough is used for long pasta and shapes such as stracci (which literally means 'rags').
- 500g tipo 00 flour
- 2½ tablespoons fine sea salt
- 8 egg yolks
- 2 eggs
- tipo 00 flour, extra, for kneading
- Sift flour and salt into the bowl of an electric mixer.
- Lightly whisk egg yolks and eggs together.
- Mixing with a dough hook, slowly drizzle most of the egg mixture into the flour and mix until absorbed. Then start adding remaining egg, a little at a time, to form a firm dough – you may not need it all; towards the end it doesn't take much extra liquid for the dough to become too soft.
- Tip the dough onto a clean, lightly floured workbench and knead with the heels of your hands for about 5 minutes, until smooth and elastic.
- Roll into a ball, wrap in plastic wrap and set aside for about 1 hour.
Makes about 800g