Fresh Tomato Pasta is a dish entirely homemade, from the pasta to the sauce. This dish immediately reminds me of my childhood, when in summer my grandmother would pick tomatoes and immediately prepare a good “little sauce” with fresh tomatoes and basil from dad’s garden!

The flavors of this first course are indescribable in words; to understand them, you absolutely have to prepare fresh tomato pasta at home with your own hands! I know that in summer cold dishes and salads are preferred, but I assure you that such a pasta, prepared with fresh tomatoes, is really something different!

If you also like getting your hands dirty, be sure to prepare this dish!

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer and Fall

Ingredients

2 1/2 cups semolina flour
3 eggs
1 lb plum tomatoes
1 clove garlic
basil
extra virgin olive oil
salt

Steps

Wash the tomatoes and cut them into small cubes.
Gather them into a large pot.
Place the pot on the stove and turn on the heat. Add a pinch of salt to help the tomatoes release their water. Cook over high heat for a few minutes, stirring occasionally to prevent sticking.
When the tomatoes have broken down, heat a swirl of oil in a small pan along with a crushed garlic clove.
Then add the cooked tomatoes, passing them through a fine sieve or food mill to remove seeds and skins.
Once you’ve obtained a smooth and homogeneous cream, add the basil and cook for about 30 minutes to reduce the tomato sauce from too much vegetable water.
Pour the semolina into a mound on the work surface. Create a well in the center and add the eggs.
Start beating the eggs with a fork and gradually incorporate the surrounding flour.
When the dough begins to firm up, start kneading it by hand more energetically until you obtain a smooth and homogeneous dough ball.
Cover it with a bowl or wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature before rolling it out with a pasta machine or rolling pin.
Now take a piece of dough and start rolling it out to obtain a thin sheet.
At that point, cut your tagliatelle with the pasta cutter or by hand with a knife.
Heat water in a large pot; when it boils, salt it to taste and drop in your semolina tagliatelle.
Let them cook for 3-4 minutes; when they are soft but still al dente, drain them and drop them directly into the pot with the fresh tomato sauce.
Cook over high heat for a minute, then serve, very hot.