Summer Pasta with Tomatoes, Basil and Onions:
I made the pasta sauce that I took from a cooking class with Chef Hugo Amano at the Chicago Botanical Gardens.
- 1 red onion, thinly shaved
- 2-3 ripe tomatoes, cut into quarters
- 1/4 c of red wine vinegar
- 1 handful of basil
- 1# pasta
- olive oil
- salt and pepper
Place onions, tomato and vinegar in a bowl and toss. I also added some lemon zest for a little extra freshness, Cover and keep refrigerated for 2 hours if possible. When pasta is cooking toss basil into tomato mixture. When pasta is done drain it and toss the hot pasta with the cold onion and tomato mixture. Drizzle with olive oil and season with salt and pepper. Served with grated Parmesan cheese.
- 8 oz all purpose flour (about 2 cups)
- 1tsp salt
- 2 large egg yolks
- 5 large egg yolks
- 1 T olive oil
Combine flour and salt in bowl. Make a mound with an impression in the middle. Put eggs, yolks and olive oil in the middle of the impression. Break each yolk by poking it with a finger, then in a circular motion begin to incorporate flour from the side of the mound. Continue until all the flour is incorporated. Turn out onto tabletop and knead by hand until dough is smooth and elastic. The dough can now be rolled through a pasta machine, or wrapped in plastic and placed in the refrigerator to rest for 30 minutes or so. Proceed according to what sort of pasta you would like.
Tim pictured here rolling out the dough.
Cutting the dough into fettuccine like strips.
The final product....Next time I would lay it out to dry a little or cook right away. I left the dough in a ball like this for about 10-15 minutes and when it cooked it was hard to get it unclumped.
Yummy garlic toast. Took a baguette, sliced it and drizzled with olive oil. Grilled and then rubbed it with garlic. Wonderful and light.