Ease of Preparation: Medium
Yield: Serves 4-6
Blistered Cherry Tomato Malfatti
While malfatti may translate to “roughly made”, these irregular little noodles are anything but a perfect match to the juicy, summery cherry tomatoes and the fresh, herbaceous basil pesto. This is a pasta that screams summer!
Ingredients:
Pasta:
- 3 cups (710 ml) flour, plus extra if needed
- 4 eggs
- 8 egg yolks
- 1 teaspoon (5 ml) salt
- 2 tablespoons (30 ml) olive oil
Pesto:
- 4 cloves garlic
- ¼ cup (60 ml) pine nuts, toasted
- 2 bunches basil (2 cups/470 ml packed leaves)
- ½ cup (120 ml) finely grated parmesan cheese
- ¼ cup (60 ml) finely grated pecorino cheese
- ½ cup (120 ml) extra virgin olive oil
- Salt
Blistered Tomatoes:
- 2 pounds (907 g) cherry tomatoes, mixed colors
- 3 tablespoons (45 ml) olive oil
- Salt and pepper
- 1 lemon, juice
Garnish:
- Parmesan cheese
Method:
For the Pasta:
On a clean work surface, pour flour into a mound.
Make a well in the middle and add salt, oil, eggs, and yolks.
Using a fork, whisk the eggs and slowly incorporate the flour until a wet sticky dough forms.
Knead for 5 minutes. Wrap in plastic and refrigerate for 30 minutes.
Cut dough into quarters. One piece at a time, use a rolling pin to roll into a thin sheet. Cut the sheet with a sharp knife into long 1-inch (2.5 cm) wide, ribbons.
Transfer to a baking sheet and sprinkle with more flour.
For the Pesto:
In a food processor, combine the garlic, pine nuts, basil, parmesan, pecorino, and season with salt. Pulse until chopped.
While processing, slowly stream in the olive oil until a paste forms.
For the Blistered Tomatoes:
Toss tomatoes with oil, salt, and pepper and reserve.
To Serve:
Bring a large pot of salted water to a boil and preheat a cast iron pan until very hot.
Cook the pasta for 3 minutes, until al dente.
While the pasta is cooking, add cherry tomatoes to the very hot cast iron pan.
Allow tomatoes to char and blister, around 20-30 seconds, then remove from pan.
Spritz with the lemon juice.
Drain the pasta and transfer to a bowl, add the pesto and toss to combine.
Transfer to a serving dish and cover with the blistered cherry tomatoes.
Garnish with parmesan cheese.
Serve immediately.