Luke’s Homemade Cherry Tomato & Pesto Pasta Recipe

Luke’s Homemade Cherry Tomato & Pesto Pasta Recipe

DISCLAIMER: This recipe contains eggs and nuts (in the pesto). The recipe is not for you if you are vegan or allergic to nuts.

Hello friends! My partner Luke recently made pasta from scratch for the first time and this is his recipe. It’s super easy and delicious.

We used a pasta attachment that we have for our Kitchen-Aid mixer, but you can do it by hand if you don’t have one of those. You can also use store bought pasta if you find that easier.

Prep Time: 1 hour for fresh pasta, 30 mins for cooking
Serves 1-2 people

Ingredients/What You Will Need

• Pasta Attachment + Stand Mixer (if you have one)
• Bowl
• Saucepan
• For the pasta:
  1 egg per person, 100 grams flour per person (as ours was for 2 people, we used 2 eggs and 200 grams of flour)
• For the sauce:
  2 x punnets of cherry tomatoes
  1 cup of pesto (Luke used his dad’s home made pesto but any store bought will do)
  1 x red onion diced
  3 x cloves of garlic
  1 tsp salt
  1 tsp dried oregano
  1 tsp dried thyme
  1 tsp dried parsley
• For serving:
  Fresh parsley
  Parmesan Cheese
  

Method

1. For the pasta: make a well with your flour on your bench or in a flat bowl, add eggs to centre. Try keep the eggs in the centre without breaking the wall of flour as best as you can, then use your hands to gently mix in the flour. Work the dough until you get a ball.
2. Knead the dough for about 8 – 10 minutes.
3. Wrap your dough in plastic wrap and let rest for 30 mins at room temperature.
4. Once rested, cut dough into 4 pieces of the same size. Either with your hands or rolling pin, roll out each piece into an oval shape. From here, feed each piece through your pasta attachment (or if not using one, just use a rolling pin). Run each piece through the pasta attachment on level 1, then 2, then 3. So you are doing this 3 times.
5. Once the pasta has gone through the attachment, dust with flour and put it through your desired pasta attachment cutter (we used the spaghetti looking one). Or merge into desired shape with your hands. Check out “this blog” for tips on making pasta by hand.
6. Put the pasta in a bowl and cover with a damp towel while you prep the sauce.
7. For the sauce: dice onion and garlic, add to a saucepan with olive oil. Brown the onion. Then add cherry tomatoes, dried herbs and salt. Simmer until the tomatoes are combined (i.e., squashed down).
8. While the sauce is simmering, boil a pot of water on the stove. Then add in pasta and cook until al dente (about 5-6 mins).
9. Combine pasta with the sauce and serve with fresh parsley and a spoonful of Parmesan cheese.
10. Enjoy!

Pro Tip: Add spinach for a more greener sauce colour OR if you want to add in a meat protein, you could use mini salami pieces or chorizo.

Store leftover pasta in the fridge for 1 – 2 days in an airtight container OR store in the freezer for up to 8 months.

Thanks to Luke for this recipe!

Ash & Luke xoxo