This Foglie D’Ulivo With Romesco Sauce and Burrata Is a Taste of the Mediterranean

No Regretti Spaghetti's drool-worthy pasta will transport you to the shores of the sun-drenched coastlines.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, pasta connoisseur Gabriella Simonian of No Regretti Spaghetti shares her recipe for foglie d’ulivo with romesco-style sauce, toasted almonds, and burrata.

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Making your own pasta can get a bit tedious, but with just two ingredients – water and durum wheat semolina – and very little skill, you can quickly and easily make foglie d’ulivo at home.

Gabriella Simonian of No Regretti Spaghetti's olive leaf-shaped pasta dish is served with a rich and flavourful romesco sauce and topped with the creamy decadence of burrata.

It's a simple yet indulgent dish that will bring the essence of the Mediterranean into your kitchen and straight to your next dinner party.

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Ingredients

For the romesco-style sauce:

Extra virgin olive oil
50g toasted almond flakes, plus an extra handful to serve
1 medium brown onion, diced
2 garlic cloves
300g jarred roasted red peppers
60g mascarpone cheese
1 ball burrata

For the foglie d’ulivo pasta:

400g durum wheat semolina flour (semola rimacinata)

Method

Foglie d’ulivo pasta:

On a work surface, add the semolina flour and create a well in the centre.
Slowly drizzle in 200ml of lukewarm water and whisk until you have a custard-like consistency.
Switch to a bench scraper and start to flip the flour from the outer edge over and onto the water mix, using a cutting motion to then mix it in. Continue to do this around all sides until you have a crumbly, sand-like mix.
Start bringing the crumbly dough together with your hands, squeezing and coaxing it in a ball of dough that’s kneadable – scrape up and incorporate as much loose flour from your work surface as possible.
Once you have this shape, begin kneading the dough vigorously for a good 10 minutes until the dough is springy and elastic, and not sticking to your hands at all.
Cover and rest for 30 minutes.
Cut off ⅛ of the rested dough (make sure to keep the rest covered while you work), and pinch a piece off the size of your fingertip.
Roll this piece between your hands, to lengthen and until the ends are pointy.
Place the piece of dough on the board with the pointy ends at north and south.
Use a knife or bench scraper to press down on the left side, and gently drag horizontally to the right – use your free hand to hold the left side in place as you do so.
Place each piece on a lightly floured board or plate and cover with a clean, dry tea towel until you’re ready to use.

Romesco-style sauce:

If you’re not using already toasted almonds, you can toast them by placing in a dry pan over medium heat until fragrant and just coloured. Set aside on a plate.
In the same pan, add a couple of tablespoons of olive oil and the onion and garlic. Sauté gently until the onions are translucent and the garlic is fragrant.
Add the onions/garlic mix to a blender, followed by the almonds, red peppers, mascarpone, and a good pinch of salt and pepper.
Blend until smooth, creamy and vibrant.
Set aside until ready to use.
Cook the pasta until al dente.
Toss the pasta in the Romesco sauce with some pasta water, and serve family style topped with a drizzle of olive oil, extra toasted almonds and the burrata.