Oven Roasted Tomatoes and Fine Herbs Butter with Duck Egg Pappardelle Ricci

Updated: Dec 1, 2019


Serves 4

Tomatoes

6 each Roma Tomatoes

1 clove Garlic

1 sprig Thyme

1/2 tsp. Dry basil

1/2 oz. Red wine vinegar

Salt

Fresh Ground Pepper

Pasta

10 oz Duck Egg Pasta

2 oz Unsalted Butter

1 oz Oleavanti Olive Oil of other Extra Virgin Olive Oil

2 Tbsp. Chopped Tarragon

2 Tbsp. Chopped Chives

2 Tbsp. Chopped Parsley

1 Tbsp. Dill Weed

1 Tbsp. Chiffonade Basil

Tomatoes:

Select ripe, but firm tomatoes. Core and slice in half and squeeze out the seeds. Mince the garlic and toss with the other ingredients. A pinch of sugar can adjust for less ripe tomatoes. Place on a baking sheet and roast at 350 until softened and half dehydrated. (Light browning adds flavor.)

Collect all the pan juices with the tomatoes if the juices are not burned. Skins should slip off easily as they cool. Cut into bite size pieces as desired.


Pasta:

Select fresh herbs where possible as it makes a big difference, or half the amount of dry herbs will substitute. Cut each finely and toss together.

Cook the pasta al dente and quickly toss with the fresh butter and olive oil. Add the chopped "fine herbs" and season to taste. The roasted tomatoes can be tossed in or added as a garnish along with fresh grated cheese to your liking. Enjoy!

The duck egg pasta is available seasonally. Email chef to check our availability: westmichiganprovisions@gmail.com

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West Michigan Pasta and Provisions Est. 2017