Matuffi with Tomato and Basil Sauce

Ingredients

• 300g (10.5 oz) durum wheat flour 300g (10.5 oz) durum wheat flour
• 3 large eggs 3 large eggs
• 500g (17.6 oz) ripe tomatoes, diced 500g (17.6 oz) ripe tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 3 tablespoons olive oil 3 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the durum wheat flour and eggs. Knead the mixture until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   Roll out the dough on a lightly floured surface until it is about 2mm thick. Cut the dough into small squares or rectangles.
3. 3.
   In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the diced tomatoes to the saucepan and season with salt and pepper. Cook the tomatoes until they break down and release their juices, stirring occasionally.
5. 5.
   Reduce the heat to low and simmer the sauce for about 20 minutes, allowing the flavors to meld together. Stir in the chopped basil leaves.
6. 6.
   Meanwhile, bring a large pot of salted water to a boil. Cook the Matuffi pasta until al dente, following the package instructions or for about 3-4 minutes.
7. 7.
   Drain the cooked pasta and add it to the tomato and basil sauce. Toss gently to coat the pasta evenly.
8. 8.
   Serve the Matuffi with Tomato and Basil Sauce hot, garnished with additional fresh basil leaves if desired.

Treat your ingredients with care...

• Durum wheat flour — Make sure to use durum wheat flour specifically for pasta-making, as it has a higher protein content and gluten strength, resulting in a better texture for the pasta.
• Ripe tomatoes — Choose tomatoes that are ripe and flavorful for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Fresh basil — To preserve the freshness and aroma of the basil, add it to the sauce towards the end of the cooking process.

Tips & Tricks

• For a burst of flavor, add a pinch of red pepper flakes to the tomato and basil sauce.
• If you prefer a smoother sauce, you can blend the cooked tomato mixture before adding the basil.
• Serve the Matuffi with a sprinkle of freshly grated Parmesan cheese for an extra touch of richness.
• Experiment with different herbs and spices to customize the sauce according to your taste preferences.
• Leftover Matuffi can be refrigerated and enjoyed the next day. Simply reheat it gently in a saucepan with a splash of water to prevent it from drying out.

Serving advice

Serve the Matuffi with Tomato and Basil Sauce as a main course, accompanied by a fresh green salad and crusty Italian bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish each plate of Matuffi with a few fresh basil leaves to add a pop of color. Serve it in shallow pasta bowls to showcase the vibrant tomato sauce and the unique shape of the pasta.