- 100g/3½oz plain flour
- 1 free-range egg
- pinch salt
- 1 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, finely chopped
- 200g/7oz fresh chopped tomatoes
- handful fresh basil, chopped
- salt and freshly ground black pepper
- To make the spaghetti, mix the flour with the egg and salt in a blender until combined.
- Turn the dough onto a floured surface and knead for one minute.
- Wrap the dough in cling film and rest in the fridge for five minutes.
- Roll the dough through a pasta machine according to the manufacturer's instructions until very thin.
- Roll the dough through the spaghetti setting on the pasta machine and set the fresh spaghetti aside until you are ready to cook it.
- To make the sauce, heat the oil in a frying pan. Add the onion and garlic and cook until softened, but not browned.
- Add the tomatoes and cook until broken down.
- Cook the pasta in a large pan of salted boiling water for 30 seconds, before draining well.
- Stir the basil through the tomato sauce and season to taste with salt and freshly ground black pepper.
- Serve the pasta in a serving bowl with the sauce spooned over.