FETTUCCINE WITH CHARRED GRAPE TOMATOE-BASIL MARINARA

FETTUCCINE WITH CHARRED GRAPE TOMATOE-BASIL MARINARA image

Yield 6 servings

Number Of Ingredients 8

Previous Next

2 pints grape tomatoes
1/4 cup olive oil
1/4 tsp. each kosher salt and ground black pepper
1 lb dried fettuccine pasta
3 shallots, thinly sliced, separated into rings
1 tsp chopped garlic
1/2 c. fresh basil leaves, julienned
1/4 cup each grated and shaved Grana Padano or Parmesan cheese

Steps:

1. Bring a large pot of salted water to a boil. 2. Meanwhile, heat broiler. Toss tomatoes on a jelly roll pan with 2 tbsp of the oil, salt and pepper. Broil 6 to 8 inches from heat, shaking pan once or twice until the tomatoes char and the skins split, about 10 minutes. 3. Add pasta to boiling water and cook according to package directions, until al dente. 4. Meanwhile in a large skillet over medium high heat, cook shallots and garlic in the remaining 2 tbsp oil until they are translucent and soft, about 6 minutes. Stir in charred tomatoes, reduce heat to medium, and cook 5 minutes longer, stirring sauce a few times. 5. Drain pasta transfer to a larger serving bowl and toss with tomato sauce, basil and grated cheese. Top with shaved cheese.