Agnolotti Pappa al Pomodoro with Basil
2 hour 30 mins
Serves 4
This hearty and comforting dish is a true celebration of Italian cuisine. Tender agnolotti pasta is bathed in a rich and flavourful tomato sauce, known as pappa al pomodoro. Topped with fresh basil, this simple yet elegant dish is a perfect example of Italian culinary tradition.
Ingredients
For the filling
200ml extra virgin olive oil
1 onion, finely diced
500g tinned plum tomatoes, whole
40g garlic, chopped
50g basil, chopped
1 pinch of chilli powder
200g sourdough bread
Salt and pepper
For the tomato oil
1.2kg cherry tomatoes on the vine, halved
200ml extra virgin olive oil
To serve
60g pecorino, Toscano
Basil leaves
Method
- For the filling, add 100ml of olive oil to a large saucepan and place over a medium heat. Once the oil is hot, add the onion and sweat for 4–5 minutes until soft but not coloured. Add the tinned tomatoes and cook at a gentle simmer for 1–1.5 hours or until it’s reduced by half.
- Heat the remaining 100ml of olive oil in a small pan until it reaches 85°c (or until hot but not smoking). Add the garlic, basil and chilli and remove from the heat. Leave to infuse for 1 hour, then strain and set aside.
- For the tomato oil, preheat the oven to 90°c. Place the halved tomatoes on a baking tray and into the oven for 1.5 hours.
- Remove the tomatoes from the oven and blitz in a blender with the oil for a few minutes until smooth. This will form the sauce for the final dish. Set aside until required.
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