Preparation: 10 minutes
Cooking: 5 minutes
Friday 29 September is World Heart Day, and beloved Australian Chef Lyndey Milan is stepping up to the plate, the dinner plate that is, to help spread awareness of one of Australia's largest health problems – heart disease.
Despite improvements over the last few decades, research from the Australian Heart Foundation shows that cardiovascular disease is one of the deadliest among Australians.
World Heart Day is the perfect opportunity to re-evaluate your food and lifestyle choices and Lyndey is helping to inspire a healthier and more active routine – starting on the plate.
500g (2 cups) plain flour
90ml, approx. beetroot juice
2 punnets (500g) ripe cherry tomatoes, halved
100 g black olives, stoned (optional)
2 cloves garlic, peeled and finely chopped
1 tablespoon red wine vinegar
½-1 teaspoon chilli flakes (optional, to taste)
1 bunch fresh basil, leaves picked and torn
½ cup (125ml) extra virgin olive oil
freshly ground black pepper
½ cup shaved parmesan
For the sauce: place tomatoes olives, garlic and vinegar (and chilli if using) in a large bowl and break up with a potato masher. Mix in the basil and olive oil. Season to taste. Leave for flavours to develop. This can be made up to an hour in advance.
For the pasta: Insert the pappardelle disc, select the egg/flavoured pasta function. Add the flour. Press the liquid calculation button and, for a thick pasta like papardelle add 20ml more liquid than that displayed on the screen by measuring the whisking the eggs and combining with the beetroot in the supplied measuring jug.
Close the lid. Press start and slowly pour liquid into opening on the lid. After 3 minutes of mixing, the pappardelle will extrude. Cut into lengths as it comes out.
Bring at least 3 litres water to a rolling boil in a large pot. Add a good tablespoon of salt and then ease in the pasta until it is all submerged. Stir until the water comes back to the boil. Then give another good stir, remove the lid and cook only 4-5 minutes only.
4. Drain pasta (reserving ½ cup cooking water) and toss with the tomato mixture. Add reserved liquid if you want a wetter sauce. Sprinkle with parmesan and serve immediately.
Variation: if preferred you can toss the sauce ingredients in a pan to warm through before tossing through pasta
Tip: For perfect pasta it is imperative to have plenty of salted boiling water. Do not add oil to the water as it stops the sauce adhering to the pasta.