“Priest chokers”, home-made pasta with flavours of the sea, the earth and love. You’ll need a pasta cutter (see photo) for this one.
For the pasta
250g flour
125g water
For the sauce
½ onion
100g peas
50g tuna
4 cherry tomatoes
3 teaspoons stoned black olives
Olive oil
Salt and chillis to taste
First prepare the pasta, it’s simple and easy. Pile the flour onto a board or into a bowl, make a hollow for the water and mix until the dough is stretchy and smooth. Roll into a ball, cover in cling film and put aside. After 30 mins wake it up by kneading it again. Roll out – it will try not to, but let it know who’s boss. It depends how you like it, but feel it with your fingers, a couple of millimetres should be ok. It will tend to expand in cooking. Don’t go for the classic “round” but try for rectangles, it’s easier to use the cutter without waste.
Don’t spare the dusting flour, otherwise they’ll stick to each other and you’ll have to start again. Arm yourself with patience and place the strings singly onto a cloth, then leave them alone, the longer the better. If you’re in a hurry put a few drops of oil in the water to cook them.
For the sauce, boil the peas, slice the onion thinly and gently fry with the chiilis. Cut up the olives, some in rounds, others in half, leaving some whole. When the onion has softened, add the olives and peas. Cook for another couple of minutes and then add the drained washed and crushed tuna. Add the tomatoes and the sauce is ready when they juice has almost evaporated.
