We make homemade pasta every morning at Contini George St. We use trifoliate in the restaurant which is a small square of pasta that’s twisted like silk. But any pasta will do.
Serves two
300g cherry tomatoes
1 clove of garlic, peeled and thinly sliced
3 tablespoons of cold pressed extra virgin olive oil
10 baby basil leaves
150g fresh pasta
Salt
Have a pot of salted water at the ready as fresh pasta takes far less time than dried pasta to cook
Choose a large frying pan and add the garlic, oil and the tomatoes cut in half
Cook the tomatoes, moving the pan frequently to stop them sticking and burning
The tomatoes will take about 8 minutes to cook. So when the skins have burst it’s time to start cooking the fresh pasta
Season the pasta sauce and then, when the pasta is cooked, drain (reserving a little of the cooking water)