Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish

Instructions:

  1. Toss flour and salt together in a bowl. Create a well in the center; crack eggs into the well. Mix gently with a fork until combined, then knead until smooth.
  2. Wrap dough in plastic wrap and let it rest for 30 minutes.
  3. Divide dough into smaller pieces; flatten each piece slightly. Pass through the pasta maker until thin, or roll out with a pin. Cut into butterfly shapes (using a knife or pasta cutter).
  4. Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for about 15 minutes.
  5. Boil a large pot of salted water; add pasta. Cook until they float (approximately 3-4 minutes).
  6. Drain pasta, then toss gently with the red sauce. Plate and garnish with fresh basil.