Foglie d'Ulivo & Tomato Pesto
by
Flavia Giordano
Puglia, the region of Italy where I come from, is famous for having so many olive trees that it is one of the most productive areas.
This pasta format, which can be counted in the family of "cavatelli" (a pasta format from the south of Italy), was invented between the 1980s and 1990s to pay tribute to the regional olive-growing tradition.
I propose it with a rustic and easy-to-prepare pesto made from sun-dried tomatoes and then preserved in extra virgin olive oil.
- Level
Advanced
- Cooking
1h+
- Overral
2h+
- Ready
Water
as needed
Egg-Free Pasta Dough
Fine Semolina
200gWater
100ml
Sun-Dried Tomato Pesto
Sun-dried Tomato
1 cupPicked Mint
1 cupDried Oregano
1tbspGarlic
2 clovesSunflower Seed
3tbspExtra Virgin Olive Oil
3tbsp
Equipment
Hand Blender
Water
as needed
Egg-Free Pasta Dough
Fine Semolina
200gWater
100ml
Sun-Dried Tomato Pesto
Sun-dried Tomato
1 cupPicked Mint
1 cupDried Oregano
1tbspGarlic
2 clovesSunflower Seed
3tbspExtra Virgin Olive Oil
3tbsp
Equipment
Hand Blender
Foglie d'Ulivo & Tomato Pesto
Flavia Giordano
Add 200g of fine semolina to a medium bowl. Make a well in the center and add 50ml of water
Mix with a fork to incorporate the water. Add 25ml of water and mix to obtain a wet sand crumbly texture
Add 25ml of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board
Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board
Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready
Add 1 cup of sun-dried tomatoes, 1 cup of picked mint leaves, and 1tbsp of dried oregano to a tall jug
Add 2 peeled garlic cloves and 3tbsp of sunflower seeds
Add 3tbsp of extra virgin olive oil and a bit of water, enough to help blending
Blend with a hand blender until smooth. The sun-dried tomato pesto is ready. You can add more olive oil or water if you want a more liquid consistency
Bring a pot of water to a boil over high heat
Roll the dough into a 2cm diameter cylinder. Divide it into 2cm pieces
Rub each piece against the surface until it has a tapered shape. With a knife, drag the pasta toward you and with the thumb of the other hand block it in the opposite direction, forming a leaf
Transfer the pasta leaves to the boiling water and boil them until cooked through but still firm
Add the Sun-Dried Tomato Pesto to taste in a bowl. Strain the pasta and add it to the bowl
Stir to combine. Add a little water from the pasta pot if you wish a more loosen sauce
Transfer to a serving plate. The foglie d'ulivo & tomato pesto is ready
Enjoy!