To celebrate the launch of Theo Randall’s “Pasta”, we are giving you the chance to win one of 10 exclusive signed copies! Click here for more information and to enter.

“This is one of my favourite books of the year, and a must-have for any pasta lover. Theo’s cooking is sublime” – Jamie Oliver.

“This restaurant served me the best meal I have eaten all year” – Jay Rayner, The Observer

We also have another exclusive recipe preview, from the ‘Tomato’ section of the book. It uses our deliciously sweet Datterini tomatoes. You can make this recipe with the very same tomatoes that Theo uses by ordering online with Natoora!

Pappardelle with Roasted Datterini Tomatoes, Taggiasche Olives and Basil

500g Datterini tomatoes
2 garlic cloves, finely sliced
75g Taggiasche olives, stoned
a small bunch of basil
3 tablespoons olive oil
250g fresh papparedelle (or dried egg pappardelle)
75g young pecorino cheese, grated
sea salt and freshly ground black pepper

Cut the tomatoes in half widthways and squeeze out the seeds. Put the tomatoes in a bowl and toss with the garlic, olives, half the basil, torn into small pieces, 2 tablespoons of the olive oil and some salt and pepper. Transfer to a roasting tin or an ovenproof dish and place in an oven preheated to 190C/Gas Mark 5. Roast for 20 minutes; the tomatoes will break up slightly but this is a good thing. Most importantly, their flavour will be concentrated. Remove from the oven and leave to stand for a few minutes.

Cook the pappardelle in a large pan of boiling salted water for 3-4 minutes, until al dente (or cook according to the packet instructions for dried pappardelle). Drain and add to the tomato mixture. Add the remaining tablespoon of olive oil, then rip up the remaining basil and add that too. Toss together until the pasta is coated in the tomato juices. Serve immediately, with the grated pecorino and some black pepper.

(Taken from Theo Randall, “Pasta“.)

Love Pasta?

You can buy fresh pasta online from the best pasta maker in London at Natoora. VIMA makes their pasta by hand, especially for your order and it is the same fresh pasta supplied to top London restaurants.

Or try making your own fresh pasta with our pasta dough kit.

Find more amazing pasta recipes in Theo’s new cookbook – you can win a signed copy if you enter our competition!