Angle Hair Pasta with Fresh Tomato Sauce

I love making this. It’s light and has bright flavors and I totally ripped it off from Asti in Hyde Park.

You guys know the drill: five eggs, four cups of flour, mix it up (I use a KitchenAid) then let it rest for an hour to completely hydrate the flour. Roll it out by hand (Ouch!) or use a pasta attachment on your mixer.

I start some thinly sliced garlic in olive oil. Once it has softened, I crush some whole San Marzano (canned) tomatoes into the pan and salt it up. Tomatoes love salt. I love salt. Maybe, I’m part tomato.

Add some green onions and the pasta straight from the boiling pot to the sauce pan. I let it cook a couple minutes more so the pasta soaks up the sauce. Then, eat and repeat.