From the Pinot Grigio chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” (where it’s called Fresh Tomato and Herb Fettuccine) by Jill Silverman Hough (Wiley, 2011)
This beautifully simple pasta is a celebration of peak-season tomatoes. Supporting players include shallots, basil, parmesan, and lots of olive oil. It’s one of those dishes that’s so basic, using the best ingredients will really make a difference.
(Here’s some about what makes a tomato an heirloom tomato. Here’s some about how to tell a tomato’s flavor by its color.)
Serves 4
- 2 ounces Parmesan cheese
- 12 ounces fettuccine, or other favorite pasta
- 1/3 cup plus 1/4 cup extra virgin olive oil, divided
- 6 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 4 pounds tomatoes, preferably heirloom and a combination of colors, cored, seeded, and cut into 3/4-inch dice (you should have about 6 1/2 cups)
- 1/2 cup thinly sliced fresh basil
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Use a vegetable peeler to cut the cheese into thick shaves (you should have about 2/3 cup). (You can shave the cheese up to a day in advance, storing it covered in the refrigerator.)
In a large pot of boiling, well-salted water (1 tablespoon of coarse kosher salt per quart), cook the pasta according to package directions.
Meanwhile, in a large skillet over medium-high heat, warm 1/3 cup of the olive oil. Add the shallots and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, until the shallots and garlic are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil, salt, and pepper. Cook, stirring, until the tomatoes are heated through, about 2 minutes. Remove the skillet from the heat.
Drain the pasta and transfer it to a serving bowl or to individual bowls. Top with the tomato mixture, drizzle with the remaining 1/4 cup of olive oil, and sprinkle with the cheese. Serve hot.
