Ingredients for 4 people:
*Water pepper is an aromatic plant, widespread mainly in Australia, but also used by us to flavor some dishes.
Pour the sifted flour on a surface, form a hole in the center into which you have to pour much of the oil about 70 grams and salt. Let's begin to mix with the help of a fork and gradually add water to obtain a compact compound. Wrap the "dough" in a transparent film and let it rest for about an hour in a cool place.
In the meantime prepare the sauce by putting 20 ml of oil in a pan. Brown the garlic cloves in the oil and add the chilli pepper. Wash and cut the tomatoes into cubes and cook them in the oil and garlic, also put a pinch of salt, add the piece of red pepper into cubes. When the sauce is almost ready, add the leaves of basil, the pepper and water pepper to flavor.
Take the dough, roll it out with the help of a rolling pin and a little flour, so that it does not stick, cut strips of dough about 4 cm wide and cut them into squares, called sagne.
Boil a pot with abundant salted water and pour in a tablespoon of oil to prevent the pasta from sticking during cooking. When the water boils, throw the sagne and cook until you see them afloat, with the help of a slotted spoon, drain the pasta and put it in the sauce. Mix the pasta and sauce over high heat.
Serve the pasta with a splve of pecorino cheese and a little chilli pepper and enjoy your meal!