My husband made this with the homemade oregano pappardelle, and it was so freakin good that I'm requesting it for dinner again tonight. You can purchase roasted, marinated tomatoes at the grocery store, but I think that it's fairly easy to make them and much cheaper also.
For the roasted tomatoes:
3 tomatoes, cut into medium chunks
extra virgin olive oil
salt & pepper
Preheat oven to 4oo. Toss the tomatoes in oil, salt, and pepper. Spread evenly onto a cookie sheet and roast in the oven about 20 minutes. Toss the tomatoes a few times to get an even roast on them, they will become slightly shriveled and very aromatic.
For the caramelized shallot cream sauce:
1 large shallot, julienne (thin strips)
1 clove of garlic, julienne
salt & pepper
1 1/2 cups vegetable or chicken stock
1 cup heavy cream
1 Tbl. butter, soft
1 Tbl. flour
pasta
fresh oregano, chopped
fresh mozzarella, diced
In a medium saucepan, saute the shallot and garlic over medium heat. Stir often to ensure even browning, season with salt and pepper. When the mixture is caramelized, add the stock and allow it to come to a boil and reduce by half. Add the cream and allow it to come to a boil and reduce until you get large bubbles. Put this mixture in the blender, and blend until smooth. Return to pan. Mix flour and butter together in a small bowl. Whisk about half of this mixture into the sauce, wait for it to return to a boil. This is the thickener for your sauce, you may add more or less depending on what you'd like. Let the flour taste cook out of the sauce by letting it boil for another minute or so. Taste it and adjust the seasoning.
Cook your pasta in boiling, salted water. Drain the pasta and add it to the sauce. Toss in the tomatoes, mozzarella, and oregano. Serve and enjoy!
makes two servings
For the roasted tomatoes:
3 tomatoes, cut into medium chunks
extra virgin olive oil
salt & pepper
Preheat oven to 4oo. Toss the tomatoes in oil, salt, and pepper. Spread evenly onto a cookie sheet and roast in the oven about 20 minutes. Toss the tomatoes a few times to get an even roast on them, they will become slightly shriveled and very aromatic.
For the caramelized shallot cream sauce:
1 large shallot, julienne (thin strips)
1 clove of garlic, julienne
salt & pepper
1 1/2 cups vegetable or chicken stock
1 cup heavy cream
1 Tbl. butter, soft
1 Tbl. flour
pasta
fresh oregano, chopped
fresh mozzarella, diced
In a medium saucepan, saute the shallot and garlic over medium heat. Stir often to ensure even browning, season with salt and pepper. When the mixture is caramelized, add the stock and allow it to come to a boil and reduce by half. Add the cream and allow it to come to a boil and reduce until you get large bubbles. Put this mixture in the blender, and blend until smooth. Return to pan. Mix flour and butter together in a small bowl. Whisk about half of this mixture into the sauce, wait for it to return to a boil. This is the thickener for your sauce, you may add more or less depending on what you'd like. Let the flour taste cook out of the sauce by letting it boil for another minute or so. Taste it and adjust the seasoning.
Cook your pasta in boiling, salted water. Drain the pasta and add it to the sauce. Toss in the tomatoes, mozzarella, and oregano. Serve and enjoy!
makes two servings
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