Whip up an Italian masterpiece tonight and try Courtney Roulston’s Capunti (Basic Semolina Pasta) with Garlic Tomato Sauce (RECIPE BELOW). Using a few pantry staples, this comfort-food winner ticks all the boxes.
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Capunti (Basic Semolina Pasta) with Tomato & Garlic Sauce
Recipe by Stephanie Alexander Kitchen Garden Foundation
Serves 6
Prep 30 mins (+ 20 mins resting time)
Cooking 25 mins
1kg tomatoes, roughly chopped
4 garlic cloves, finely chopped
1β2 tsp sugar
2 tbs extra virgin olive oil
Basil leaves, to serve
Capunti
400g semolina flour
1 tsp sea salt flakes
200ml water
1. Place the tomato, garlic, sugar and oil in a large frying pan over medium heat. Season. Cook for 15-20 mins or until the sauce reduces slightly.
2. To make the capunti, combine the flour and salt in a large bowl. Create a well in the middle of the flour. Gradually add the water and use your hands to combine until the dough clings together and feels springy. If the dough is sticking to your hands, add more flour. If the dough is too dry, add a little more water. Tip the dough onto a clean, dry workbench. Knead the dough for 5-8 mins or until it is smooth and shiny. Wrap the dough in plastic wrap and let it rest for at least 20 mins at room temperature.
3. Uncover the dough and cut it into 6 pieces. Keep 1 piece out and fold the others back in the plastic wrap to stay moist. Place the dough on a clean, dry surface. Roll the dough into a long, thin log about 1cm wide. Cut the log into 2cm-long pieces. Hold 1 piece of dough in the palms of your hands. Rub your palms together to make a pod shape with pointed ends. Repeat with the remaining dough pieces.
4. Lay 1 piece of shaped dough on the bench. Place the tips of your three middle fingers lengthways along the top of the piece of dough and press down firmly. Pull your fingers back along the bench towards yourself until they release and the dough curls in on itself. The dough should resemble an empty pea pod. Repeat with the rest of the dough, setting the pieces aside without touching so they donβt stick together.
5. Bring a large saucepan of water to the boil over a high heat. Add a generous pinch of salt. Carefully slip the capunti into the water. Cook for 1-2 mins or until the capunti floats to the top of the pan. Drain well.
6. Divide capunti among serving plates. Top with the tomato and garlic sauce and sprinkle with basil leaves to serve.
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