Monday, August 30, 2010

Roasted Tomato Fettuccine

Another milestone has been reached in the Emerton kitchen.  I have a new sous chef and she makes great pasta.  Once again, we followed Marcella Hazan's recipe which is basically using two eggs to every 1 cup of flour.  Depending on the size of the eggs you have, I've learned mine must be huge, you need to increase the flour to egg ratio.  Stella's been helping me make pasta since this past spring, but today was her first forage into the whole process.  The flour well, the nesting of the eggs, and the mad dash to reign it all in when the walls of the flour cave in, all a labor of love.  We decided that we should try a thicker version of pasta, not rolling it out to the # 6 or 7 setting we usually try for, but rather stopping at #5.  And Stella decided fettuccine was the way to go for tonight's preparation.


My tomatoes have finally begun to ripen.  Usually, we are at the end of our harvesting season by now.  But this year, with our cool weather for the better part of our summer, it's taken much longer for the tomatoes to turn.
4 medium to large tomatoes, sliced thickly
few tablespoons of olive oil
1/2 tsp sugar
2 garlic cloves smashed
Drizzle some olive oil onto a rimmed baking sheet.  Lay sliced tomatoes on top, then sprinkle with sugar and drizzle some more olive oil on top.  Place into a 425f oven and roast for 12 minutes.  Flip the tomatoes over, add the 2 garlic cloves, and roast for another 10 minutes.  Let cool.  Puree half the tomatoes with the garlic cloves and drizzle a few tablespoons of olive oil into the blender as you puree.  Chop the remaining tomatoes and set aside.  You may not even really need to chop them... they will be pretty fall-apart tender.


Cook pasta in a large pot of boiling water with some kosher salt and olive oil.  With this fresh pasta, only 1-2 minutes are needed to cook the pasta.  Drain pasta, reserving a bit of the cooking liquid.  Toss pasta with the pureed and chopped tomatoes and some fresh basil.  Add a little of the cooking liquid if it's too dry.  Shave some parmigiano reggiano on top.  Sweet, simple, fresh. 

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