Fettuccine for Two
(Recipe serving size – 2)
For the pasta:
4-6 oz dried fettuccine
2 tb olive oil
1.5 tb kosher salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp crushed red pepper flakes
Bring about 3 inches of water to boil in a large pot. Add oil, salt, basil, oregano and crushed red pepper flakes. Stir briefly and let boil for 2-3 minutes more. Add the pasta, stirring at least once to avoid the pasta from clumping together, and continue to boil until al dente.
Remove 1 cup of pasta water before straining the pasta and set aside.
Return the fettuccine to the same pot and remove from heat. Add 1/4 cup of the reserved pasta water to the pot to keep the pasta from drying out and sticking together while you are making the sauce.
For the sauce:
2 large beefsteak tomatoes (or 6 plum tomatoes), grated and strained (skins discarded)
10 basil leaves (4 julienned, 6 torn by hand)
1/4 medium red onion, diced
3 cloves garlic, sliced
2-3 tb olive oil
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
3 sprigs of fresh thyme, chopped
3/4 cup pasta water, reserved
1 packed cup of kale, chopped (can also use baby spinach)
Zest of 1 lemon
Slice the tomatoes down the center and remove any remnants of the stem. Using a box grater, grate the flesh part of the tomato down to the skin onto a plate utilizing the side of the grater with the largest holes. Discard skins, drain any excess liquid from the grated tomatoes by tipping the plate over a sink, and set aside.
Add oil to a saucepan and place over medium heat. Once oil is ready, add the onions to the pan and sauté for 2-3 minutes until slightly softened. Add garlic and sauté for 2-3 minutes, stirring occasionally with a spoon to prevent burning.
Add the grated tomatoes, kosher salt, oregano, thyme, julienned basil and only 1/8 tsp of the crushed red pepper flakes. Bring to a vibrant simmer for 8-10 minutes uncovered, allowing flavors to concentrate and any excess water from the grated tomatoes to evaporate. Intermittently add 1 tb of pasta water to keep the sauce from drying out completely if the water from the tomatoes evaporates too quickly.
Add the pasta along with 1/2 cup of the reserved pasta water to the sauce and toss together until the sauce coats all of the pasta. Simmer for 1-2 minutes.
Fold the kale into the pasta and allow the heat from the pasta to wilt the vegetable shy of losing its bite, about 1 minute.
Bringing it all together:
Place pasta into a serving dish. Top with the torn basil, the remaining 1/8 tsp of crushed red pepper flakes and lemon zest. Stir pasta one last time to incorporate the basil and lemon just before plating. Serve while hot and enjoy!