Spaghetti with quick tomato sauce

Ingredients

Flour
Eggs
Olive oil
Salt
4 tablespoons olive oil
1 garlic clove, peeled and crushed
450g (1lb) tomatoes
15g (1/2oz) bunch basil, torn into small pieces
Salt and freshly ground black pepper
60g (2 1/2oz) freshly grated parmesan cheese
1/2 vegetable stock cube

Method

  1. Heat the oil in a large deep frying pan, add the garlic, tomatoes and basil. Cook over a low heat for 10 minutes; the tomatoes will soften so mash gently with the back of a wooden spoon season with salt and freshly ground black pepper to taste.
  2. Meanwhile make the spaghetti, add the flour to a board and make a well, break your eggs into the well and then add the olive oil and salt. Using a fork break the eggs gently bringing in the flour. Discard the fork and using one hand continue bringing in the flour until you achieve a dough. Gently start kneading using the palm of your hand to push the dough away from you and bring it back with your figures. Once the dough is easily handled use both hands and continue kneading until you form a smooth textured dough. Roll the dough until you can see the table through the pasta sheet, cut to the size of your chittarra and place on the pasta cutter. Roll gently until you see the strings and then with more force until the pasta is cut and ready, repeat until you have four portions.
  3. Cook the pasta in boiling salted water for 3 minutes.