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An Italian classic, just like nonna makes it. Enough said.
Adjust the quantities to cater for your party size.
4 people
750g Capunti
1 brown onion (chopped finely)
4 cloves garlic (minced)
5-6 dried chilies.
Use more if you like it really spicy (finely chopped)
1.2kg whole or diced tomatoes (tinned)
500ml water
Extra virgin olive oil
½ bunch basil
Salt & pepper for seasoning
Parmigiano-Reggiano (optional)
5 whole fennel (shaved)
4 navel oranges (segmented)
100g roasted hazelnuts (chopped)
½ bunch chives
½ bunch mint
2 lemons (juice)
Extra virgin olive oil
Salt & pepper for seasoning
Can you even imagine Italian cooking without the humble tomato? Originally from Central and South America, the tomato made its way to Italy in the 15th century. The Italians originally thought it was poisonous, so it didn’t make its way into Italian cooking until the Spaniards showed the way a century or so later.
A classic Mediterranean vegetable. You’ll either love it or hate it - there’s no in between with Fennel. It’s super fresh and crunchy - a perfect counter for a rich pasta sauce.
It's a pretty simple dish to make, just takes a bit of time for the sauce to intensify
1.5 - 2 hours
Heat oil in a large heavy based saucepan. On a low heat sweat off garlic, onion and chilli until cooked through but not coloured.
Add in tomatoes and water, turn up the heat and stir it all together.
Once sauce has come up to a boil, turn stove down to a low heat and simmer away for about 1.5-2 hours. Make sure to stir every 10 mins or so to ensure the sauce doesn’t catch on the bottom of the pan.
Bring a large pot of salted water to a boil and throw in the pasta. Cook until al dente.
Strain the pasta and add to the sauce. Mix it all in with torn basil leaves. Season to taste.
Serve with Parmigiano-Reggiano (optional)
In a large bowl, toss fennel, orange segments and hazelnuts together.
Add lemon juice, olive oil, salt and pepper and mix together.
Add herbs and toss together
Taste for dressing balance and seasoning, adjust if needed.
Pair with a bold Italian red. Is there any better combination? We've gone with a classic Dolcetto from northern Italian winemaker, Prunotto. It's a match made in (Italian) heaven.
