Title: Basil Pasta with Tomatos and Feta
Categories: Pasta
Yield: 4 Servings
| FOR THE PASTA |
| 1 1/2 | c | Basil leaves, tightly packed |
| 1 | sm | Garlic clove, chopped |
| 2 | | Eggs, beaten |
| 1/2 | ts | Olive oil |
| 1 1/2 | c | Flour, unbleached |
| | | Pinch of salt |
| FOR THE SAUCE |
| 1 | | Garlic clove, split |
| 1 | tb | Olive oil |
| 3 | | Tomatos, skinned/chopped |
| 1/3 | c | Vermouth, dry |
| | | Pinch of cayenne pepper |
| | | Salt & pepper to taste |
| 2 | tb | Basil, chopped fresh leaves |
| 6 | oz | Feta cheese, crumbled |
| LTEN00A-R.CROCKETT |
To make the pasta, puree 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 1/8-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, saute the garlic in olive oil over high heat for 30
seconds. Add the tomatos 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.