Pasta with Salsa of Dried Tomatoes

For the pasta, heap the flour on a pasta board and push a hole free in the middle. Add the yolk and egg, olive oil and a pinch of salt and knead until smooth. The dough should be firm and may calmly resemble plasticine. It is advisable to use a little less flour at the beginning and knead the dough softly, then add more and more flour until the desired firmness is reached.

Roll out the dough thinly with a rolling pin or possibly a pasta machine (approx.

1mm thick), sprinkle well with flour and cut into strips. Soak tomatoes with a little water for 15 minutes, then squeeze firmly and chop finely. Peel shallot and garlic clove, chop and sauté in a frying pan with 1 tbsp olive oil. Add the minced tomatoes and the paradeis pulp. Pour vegetable soup and boil by a little more than half. Mix cornstarch with 1 tbsp water, add to the sauce, let it boil and thicken. Season to taste with sugar, salt and freshly ground pepper.

Finally, add 2 tablespoons of olive oil. Roughly chop the basil leaves.

Cook pasta in enough boiling salted water for about 3-5 minutes, remove, drain and mix into the tomato salsa. Sprinkle basil on top and bring to the table.

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