Homemade Husband Blinders with Garlic Sauce: Cecamariti alla Checca

Total Time:
1 hr 30 min
Prep:
1 hr
Cook:
30 min

Yield:
4 servings

Ingredients
  • Dough:
  • 1/4 cup light red or white wine, such as Fiano del Avellino
  • 3/4 cup warm water
  • 1 1/2 ounces yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon plus 1 tablespoon extra-virgin olive oil
  • 3 1/2 cups all-purpose flour
  • Sauce:
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, roughly chopped
  • Pinch red chile flakes
  • 1 pound red ripe tomatoes, peeled and roughly chopped
  • Salt and pepper, to taste
Directions
  • To make the dough: Place the wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix thoroughly. Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.

  • Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough. Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 minutes.

  • Bring 6 quarts of water to a boil and add 2 tablespoons salt.

  • In a 12 to 14-inch saute pan, heat the olive oil over high heat. Cook the garlic and chile flakes for 2 minutes, then add the tomatoes and salt and pepper, to taste. Simmer for about 20 minutes.

  • Meanwhile, divide the dough into several pieces and roll out by hand to resemble long strands of spaghetti. Cook in the boiling water 5 minutes, drain and add to the sauce. Toss over heat 1 minute and divide evenly among 4 warmed pasta bowls and serve.


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