Ingredients
Serves 4-6
750 g egg tomatoes
50 ml extra virgin olive oil
½ leek, white part only, well washed and finely diced
2 small cloves garlic, finely chopped
½ long red chilli, finely diced
300 g fresh tagliatelle or 350 g dried tagliatelle
300 g cooked blue swimmer crab meat
Salt and pepper
Small basil leaves and extra virgin olive oil
Pasta dough for fresh tagliatelle
250 g plain flour
½ teaspoon salt
2 whole eggs
4 egg yolks
½ teaspoon olive oil
Method
If you are making fresh tagliatelle place the flour and salt in a food processor. In a separate bowl, mix together the egg, egg yolks and olive oil. Slowly add the egg mixture to the flour and combine, using the pulse switch. Once the dough comes together, turn out onto a lightly floured surface and knead for a few minutes until smooth. Wrap in plastic film and leave to rest in the refrigerator for 2 hours before rolling and cutting.
To peel the tomatoes, remove the stalks and then score the opposite ends. Place in a saucepan of boiling water for 15 -20 seconds, then remove and, under cold running water, peel off the skins with your fingers. Cut the tomatoes into quarters, then cut into small dice.
Heat the olive oil in a saucepan, add the leek, garlic and chilli and cook until soft and translucent; do not allow to brown. Add the tomatoes to the saucepan and simmer, uncovered for approximately 10 minutes or until a sauce-like consistency is achieved.
Meanwhile cook the tagliatelle in boiling salted water for 3-5 minutes or until al dente, then drain. Transfer the tagliatelle to the saucepan of tomato sauce, add half of the crab meat and gently toss together, seasoning with salt and pepper to taste.