Lingue di Procida with Tomato and Basil Sauce

Ingredients

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 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: 6g (1g saturated)
• Carbohydrates: 55g (4g sugars)
• Protein: 11g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and olive oil. Knead the dough until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   On a lightly floured surface, roll out the dough into a thin sheet. Cut the sheet into rectangular shapes, approximately 10cm x 5cm (4in x 2in).
3. 3.
   Bring a large pot of salted water to a boil. Cook the pasta sheets for about 2-3 minutes or until al dente. Drain and set aside.
4. 4.
   In a separate saucepan, heat olive oil over medium heat. Add the minced garlic and chopped onion, sauté until fragrant and translucent.
5. 5.
   Add the diced tomatoes and cook until they start to break down and release their juices. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together. Stir in the chopped basil leaves.
7. 7.
   Toss the cooked pasta sheets in the tomato and basil sauce until well coated.
8. 8.
   Serve the Lingue di Procida with a sprinkle of grated Parmesan cheese on top.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Basil — Use fresh basil leaves for the most aromatic flavor. If you don't have fresh basil, you can use dried basil, but reduce the quantity by half.

Tips & Tricks

• For a burst of flavor, add a pinch of red pepper flakes to the tomato and basil sauce.
• To make the pasta sheets more tender, you can add a tablespoon of milk to the dough mixture.
• If you prefer a smoother sauce, you can blend the tomato and basil sauce using a blender or food processor before simmering.

Serving advice

Serve the Lingue di Procida hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Accompany it with a side of crusty Italian bread to soak up the delicious sauce.

Presentation advice

Arrange the cooked pasta sheets on a large serving platter and generously pour the tomato and basil sauce over them. Garnish with fresh basil leaves for a pop of color. Serve the dish family-style, allowing everyone to help themselves.