Fresh. Fresh. Fresh. Those were my thoughts, when I decided to make fresh pasta again. If you put the work into making fresh pasta, you want to be able to see and taste the noodles, not slather them in sauce. I got a pasta maker for Christmas! Which means that I didn't have to put quite as much elbow grease into rolling out the dough. Making the dough is pretty easy. It's the process of rolling and cutting the noodles that gets a little messy.
I'm all for eating "seasonally" and all that, but sometimes in the winter you just get cravings for not-squash and not-pot roast and not-chili. For me (and since we live in the 21st Century), that can only be remedied with grape tomatoes which can hint at summer flavor year-round. And so, a dish was born! A very photogenic one, at that.
Ingredients:
1 batch of Stephanie Izard's fresh pasta
2 Tbsp salt
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
1 pint cherry or grape tomatoes (I used multicolored)
1 cup arugula
fresh cracked pepper
parmesan shavings
Directions:
Follow Stephanie's directions for perfect pasta. Cut into 1/2 inch ribbons. Add salt and noodles to pot of boiling water. Cook, stirring, for 3 minutes. Drain.
Meanwhile, in a small saute pan, heat the olive oil. When hot, add the garlic and tomatoes (whole). Saute until garlic is light brown and the tomatoes have blistered or split their skins, about 5-7 minutes.
Toss the noodles and the sauce together. Serve topped with a pile of arugula, cracked pepper, and shaved parmesan.
Pretty simple. Timing is key though, because you don't want your drained noodles to sit around and clump together.
By the way, as I'm typing this, Cleveland is winning the competition with Chicago for most spastic weather. Sunny, rainy, and 60 degrees. The snow didn't stand a chance.
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