Basil Pasta with Tomatoes & Feta
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pasta | |||
| 1 ½ | cups |
basil
fresh |
*
|
| 1 | clove |
garlic
chopped |
|
| 2 | large |
eggs
beaten |
|
| ½ | teaspoon |
olive oil
|
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| For the sauce | |||
| 1 | clove |
garlic
split |
|
| 1 | tablespoon |
olive oil
|
|
| 3 | each |
tomatoes
skinned, and chopped |
|
| ⅓ | cup |
vermouth
dry |
* |
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| 6 | ounces |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pasta | |||
| 355 | ml |
basil
fresh |
*
|
| 1 | clove |
garlic
chopped |
|
| 2 | large |
eggs
beaten |
|
| 2.5 | ml |
olive oil
|
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| For the sauce | |||
| 1 | clove |
garlic
split |
|
| 15 | ml |
olive oil
|
|
| 3 | each |
tomatoes
skinned, and chopped |
|
| 79 | ml |
vermouth
dry |
* |
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 173.4 | ml/g |
feta cheese
crumbled |
|
Directions
To make the pasta, purée the basil with the garlic in a food processor.
Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough forms in the center of the processor.
It should be very stiff.
If it is too gummy, process with a bit more flour.
If it's too dry, add a drop of water.
Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes.
Roll the pasta to ⅛ inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine.
Bring a large pot of salted water to a vigorous boil while you prepare the sauce.
For the sauce, sauté the garlic in olive oil over high heat for 30 seconds.
Add the tomatoes and vermouth, boil until the alcohol has evaporated.
Season to taste with cayenne, salt and pepper.
Toss in 2 tablespoons chopped fresh basil leaves and cook 20 seconds more.
Remove the garlic from the sauce.
Boil the pasta for 2 minutes in the pot of water.
Drain well.
Add to the hot sauce and toss with the feta cheese.
