Fresh Fettuccine with No-Cook Tomato Sauce
Whip up homemade pasta in minutes with Philips’ smart machine, and top it with a simple sauce that highlights the homemade noodles. Since this uncooked sauce is so elemental, seek out the ripest heirloom tomatoes you can find to really make it shine.
Ingredients:
- 6 heirloom tomatoes, cored and coarsely chopped
- 1 cup (1 oz./30 g) fresh basil leaves, chopped
- 2 garlic cloves, chopped
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1/2 tsp. red pepper flakes
- Kosher salt and freshly ground pepper
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. water
- 1/2 cup (2 oz./60 g) toasted almonds
- 1 ball burrata cheese (about 12 oz./375 g)
Directions:
In a large, nonreactive bowl, toss together the tomatoes, basil, garlic, olive oil, red pepper flakes and 1 tsp. salt. Let stand at room temperature, stirring occasionally, for 30 minutes to 2 hours.
Using a Philips pasta maker fitted with the fettuccine die, use the flour, eggs and water to make fettuccine according to the manufacturer’s instructions.
Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat.
In a blender, puree the tomato mixture with the almonds until combined but still somewhat chunky, about 15 seconds. Transfer to a large bowl and season with salt and black pepper.
Add the pasta to the boiling water and cook until al dente, about 3 minutes. Drain the pasta and add to the bowl with the tomato sauce. Toss to combine.
Divide the pasta among 4 bowls and top each serving with an equal amount of the burrata. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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