Oven Roasted Tomatoes + Fine Herbs Butter w/ Duck Egg Pappardelle Ricci
Serves 4
Ingredients
Tomatoes
6 each Roma Tomatoes
1 clove Garlic
1 sprig Thyme
1/2 tsp. Dry basil
1/2 oz. Red wine vinegar
Salt
Fresh Ground Pepper
Pasta
10 oz Duck Egg Pasta
2 oz Unsalted Butter
1 oz Oleavanti Olive Oil of other Extra Virgin Olive Oil
2 Tbsp. Chopped Tarragon
2 Tbsp. Chopped Chives
2 Tbsp. Chopped Parsley
1 Tbsp. Dill Weed
1 Tbsp. Chiffonade Basil
Instructions
Tomatoes:
Select ripe, but firm tomatoes.
Core and slice in half and squeeze out the seeds.
Mince the garlic and toss with the other ingredients.
A pinch of sugar can adjust for less ripe tomatoes.
Place on a baking sheet and roast at 350 until softened and half dehydrated. (Light browning adds flavor.)
Collect all the pan juices with the tomatoes if the juices are not burned.
Skins should slip off easily as they cool.
Cut into bite size pieces as desired.
Pasta:
Select fresh herbs where possible as it makes a big difference, or half the amount of dry herbs will substitute.
Cut each finely and toss together.
Cook the pasta al dente and quickly toss with the fresh butter and olive oil.
Add the chopped "fine herbs" and season to taste.
The roasted tomatoes can be tossed in or added as a garnish along with fresh grated cheese to your liking.
Enjoy!