Basil Fettuccini with Heirloom Tomatoes and Zucchini

Dec 30

Author Laura McIntosh

Pasta

Ragout

Pasta

Combine flour and eggs in a mixer using the dough-hook attachment, mix until combined. Add olive oil, salt and basil. If dry, add a touch of water. Wrap dough in plastic wrap and place it in the refrigerator for one hour.
Using a pasta machine, roll the dough into long thin sheets. Sprinkle dough with flour if it begins to stick. Attach cutter to machine (pasta size should be about 1/2 inch in width.) Run thin sheets through cutter and sprinkle noodles with additional flour so they do not stick together. Cut pasta into one-foot strands. Refrigerate until ready to use.

Heirloom Concasse

Score heirloom tomatoes, then blanch in salted water for 10 seconds. Cool on sheet tray in refrigerator for 10 minutes. When cool, quarter, peel and deseed tomatoes. Dice the remaining tomato petals.
To finish, heat four tablespoons of the extra virgin olive oil, add shallots and garlic, then sauté two minutes, cooking slowly without adding any color. Add zucchini and cook an additional two minutes. Add tomato concasse, Sungold tomatoes and two tablespoons of basil. Season and set aside until pasta is finished.
Blanch pasta in salted water for approximately 2-3 minutes. When tender, strain then toss with remaining one tablespoon of the extra virgin olive oil, so it does not stick together. Place three quarters of vegetable ragout in the bottom of six large pasta bowls. Divide pasta between the six bowls. Place remaining quarter of vegetable ragout on top of pasta. Garnish with the remaining tablespoon of basil and Parmesan Reggiano.Bon Appetit!