For the pasta dough:
- 70g OO flour (available from Italian delis eg Amici in East Finchley) OR Strong white flour
- 20g semolina
- 1 medium egg
- Third of a tsp salt
- 1 dessertspoon olive oil
- Extra semolina, for rolling
For the tomato sauce:
- 90g ripe, dark red tomatoes on the vine
- Half a garlic clove
- Half tsp sugar
- Few leaves of fresh basil
- Sea salt and freshly ground black pepper
- About 2 tbsp olive oil
- About 30g Parmesan cheese, for grating on top
