Green Pasta with Tomato Sauce and Basil

Green Pasta with Tomato Sauce and Basil
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Green Pasta with Tomato Sauce and Basil ingredients

  • ---PASTA---
  • 1 c flour *
  • 1 large Eggs
  • 1 t Salt
  • 1 t Pepper, white
  • 2 T oil, olive
  • 1 bn basil, washed, stemmed
  • 1⁄2 c oil, olive
  • --Sauce--
  • 2 T butter
  • 1⁄2 c Mirepoix **
  • 3 T Puree, shallot ***
  • 2 Bay leaves
  • 1 t thyme
  • 1⁄2 t Oregano
  • 1 t Peppercorns, crushed
  • 1 c Wine, white
  • 2 T basil, fresh, chopped
  • 3 med Tomatoes, ripe, chopped
  • 4 T Puree, tomato
  • 1 t Puree, garlic ***
  • 2 c stock, chicken ***
  • 2 c stock, veal ***
  • Salt to taste
  • pepper, to taste

Cooking Green Pasta with Tomato Sauce and Basil

1. * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
2. ** Mirepoixi is a mixture of diced onions, carrots, celery and leeks.
3. *** See recipes for garlic Pureei, Shalloti Puree, chicken stock, Veali stock if you don't have one of your own. For the Pastai: Place the flour on a work space or in the bowl of a mixer.
4. Add egg, salt and pepper.
5. Mixi well, then add olive oil and basil puree.
6. Continue mixing.
7. Roll the dough into a ball and work it by hand until it's smooth.
8. Sprinkle the dough ball with flour and run it through a pasta machine.
9. Dusti the noodles with flour and do not dry before cooking.
10. For the Saucei: Melt the butter in a saucepan.
11. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns.
12. Reducei for 5 minutes (to allow the flavors to come out).
13. Add white wine and cook briefly.
14. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock.
15. Cook for 15 minutes (until the vegetables are soft).
16. Straini into another saucepan and adjust the seasonings.
17. Reduce the mixture over high heat for 10 minutes.
18. Reserve.
19. To Assemble: Cook the pasta in plain boiling water, then drain.
20. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper.
21. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat.
22. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives.

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