Affunnatielle with Tomato and Basil Sauce

Ingredients

• 4 large eggs 4 large eggs
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• ¼ cup fresh basil leaves, chopped ¼ cup fresh basil leaves, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the eggs, flour, and salt until a smooth dough forms.
2. 2.
   On a lightly floured surface, roll the dough into a long rope about 1/2 inch thick.
3. 3.
   Cut the rope into small pieces, about 1 inch in length.
4. 4.
   Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
5. 5.
   In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
6. 6.
   Add the diced tomatoes and cook until they start to break down and release their juices, about 5 minutes.
7. 7.
   Stir in the chopped basil leaves and season with salt and pepper to taste. Simmer for an additional 5 minutes.
8. 8.
   Add the cooked dumplings to the tomato and basil sauce and gently toss to coat.
9. 9.
   Serve the Affunnatielle with Tomato and Basil Sauce hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Eggs — Use fresh eggs at room temperature for the best results.
• Tomatoes — Choose ripe and flavorful tomatoes for a delicious sauce.
• Basil — Use fresh basil leaves for the best aroma and taste.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for maximum flavor.
• Olive oil — Use extra virgin olive oil for a rich and fruity taste.

Tips & Tricks

• To save time, you can make the dumplings in advance and store them in the refrigerator until ready to cook.
• For a burst of freshness, garnish the dish with additional fresh basil leaves before serving.
• If you prefer a smoother sauce, you can blend the tomato and basil mixture before adding the dumplings.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Affunnatielle with Tomato and Basil Sauce as a main course accompanied by a fresh green salad and crusty Italian bread.

Presentation advice

Arrange the dumplings in a shallow bowl and pour the tomato and basil sauce over them. Sprinkle with grated Parmesan cheese and garnish with a sprig of fresh basil for an appealing presentation.