Roasted Garlic, Cherry Tomatoes, and Basil on Homemade Pasta

By á-73576

Ingredients

• For the Homemade Pasta:
• 2 cups flour, evenly leveled
• 2 eggs, slightly beaten
• 1 tablespoon olive oil
• 2 tablespoons water, a bit more or less
• For the Roasted Garlic, Cherry Tomatoes, and Basil Topping
• 1 1/2- 2 pounds cherry tomatoes, halved
• 1 whole head garlic, unpeeled
• olive oil: 3 tablespoons tossed through cut cherry tomatoes before roasting, 1 teaspoon for roasting garlic, 3 tablespoons, approximately, for drained, hot cooked pasta
• kosher salt: a few pinches across cherry tomatoes before roasting, a pinch or more to taste mixed into the roasted garlic and tomatoes mixture, about a teaspoon in the pasta cooking pot, and a couple small pinches on the drained cooked pasta
• cracked black pepper: a couple pinches on cherry tomatoes before roasting, a couple pinches into the drained, hot cooked pasta
• 12 basil leaves, approximately, cut chiffonade
• 1/4 cup fresh parsley, approximately, chopped

Details

Servings 4
Adapted from spicedpeachblog.com

Preparation

Step 1

For the Homemade Pasta
Lightly stir together beaten eggs and olive oil in a small bowl. Add flour into a food processor, pour in the egg mixture and pulse a half dozen times, about twenty seconds. Drizzling in the 2 tablespoons of water a bit at a time while pulsing until the dough just comes together nearly forming a ball. Remove dough from food processor and place onto a lightly floured work space. Knead dough about five times rolling the dough and pressing down, then turning over and repeating. Place dough ball into a large mixing bowl and cover with a towel, let sit at room temperature for about an hour. Insert the pasta attachment to a Kitchen Aid mixer, if using. Cut pasta into four even pieces, keeping each piece of pasta covered until using. Following directions on the width progression, begin feeding the first pasta piece through the machine, then folding into thirds and feeding again. As pasta is rolled to desired thickness set aside, covered with a clean kitchen towel, and begin rolling through next piece of pasta until all sheets are done. Remove the roller attachment and adjust on the pasta cutter, feeding the flat sheets of pasta, catching the cut strips as they stream through. Lightly flour a piece of parchment paper or plastic placed inside a long tray laying finished fettuccine pieces evenly across. Cut pasta strips to desired length. Cover well and place into freezer for at least an hour before cooking.

For the Roasted Tomatoes and Garlic
Preheat oven to 350 degrees, preferably convection. Cut cherry tomatoes in half then toss into a long baking dish adding in a few sprinkles of kosher salt, cracked black pepper, and 3 tablespoons olive oil or more. Stir, then evenly level out the tomatoes in the dish and place uncovered into the oven. Roast for thirty to thirty five minutes until bubbling and easily bursting. Once tomatoes are in the oven, place a whole head of garlic into a small souffle style ramekin, add a couple tablespoons water and a teaspoon of olive oil to the bottom of the bowl. Cover tightly with aluminum foil and place into oven. Roast about twenty minutes until the whole garlic is soft and the meat of the garlic removes easily from the outer papery covering.

For the Assembly
Boil water for cooking pasta.
Remove garlic from beneath the papery skin and place the roasted cloves into a large bowl and mash well, pour in about an eighth cup of olive oil, stir through. Using a slotted spoon transfer the roasted tomatoes into the roasted garlic mixture, sprinkle in the basil strips, stir the ingredients lightly but thoroughly together. Check for seasoning adding a bit more salt and pepper as desired. Cook pasta in salted boiling water to al dente. Depending on how long the pasta was frozen, about three to five minutes. Tasting a strip of cooking pasta is the best test for doneness. Drain cooked pasta, remove to a large serving platter. Stir through 2 tablespoons olive oil then add in the fresh chopped parsley, a couple pinches each kosher salt and fresh cracked pepper and stir through, check seasoning. Transfer pasta to individual serving dishes then top with a large spoonful each of the roasted garlic and cherry tomato mixture.