Marathon Fettuccine with Charred Tomato Sauce and Grilled Shrimp, Serves: 4
Charred tomatoes
8 plum tomatoes
2 tablespoons olive oil
Salt and pepper
Preheat broiler over high heat. Brush tomatoes with oil and season with salt and pepper. Place on a sheet pan and place under the broiler until charred on all sides, turning several times with tongs. Remove, let cool slightly and coarsely chop.
Grilled Shrimp
20 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.
Sauce
2 tablespoons olive oil
1 medium Spanish onion, peeled, halved and finely chopped
2 cloves garlic, thinly sliced
½ teaspoon red chile flakes
Salt and freshly ground black pepper
3 tablespoons fresh basil, coarsely chopped
¾ pound fresh fettuccine, cooked al dente
Fresh basil sprigs, for garnish
- Heat the oil in a large high sided sauté pan over high heat. Add the onion and cook until soft, two-to-three minutes. Add the garlic and chile flakes and cook for 30 seconds.
- Add the charred tomatoes and salt and pepper and cook until the tomatoes are soft and break down completely, 20-30 minutes, stir in basil. Add the cooked pasta and using tongs, stir to coat the pasta evenly.
- Divide the pasta among four large shallow bowls and top with 5 of the grilled shrimp. Garnish with basil sprigs.
If you're not busy on Sunday morning (and you're not scared of getting wet), come join me in cheering him on - I'm sure he would appreciate the support!
1 comment:
How did it go?!?!?
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