Green Pasta With Tomato Sauce And Basil

Recipe Ingredients

		Pasta
1 cup	62g / 2.2oz	Flour *
2 tablespoons	30ml	Oil - olive
1 tablespoon	15ml	Egg (large)
1		Basil - washed, stemmed
1 teaspoon	5ml	Salt
1/2 cup	118ml	Oil - olive
1 teaspoon	5ml	Pepper - white
		Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Basil - fresh, chopped
1/2 cup	118ml	Mirepoix **
3 cups	187g / 6.6oz	Tomatoes - ripe, chopped (medium)
3 tablespoons	45ml	Puree - shallot ***
4 tablespoons	60ml	Puree - tomato
2		Bay leaves
1 teaspoon	5ml	Puree - garlic ***
1 teaspoon	5ml	Thyme
2 cups	474ml	Stock - chicken ***
1/2 teaspoon	2.5ml	Oregano
2 cups	474ml	Stock - veal ***
1 teaspoon	5ml	Peppercorns - crushed
		Salt - (to taste)
1 cup	237ml	Wine - white
		Pepper - (to taste)

Recipe Instructions

* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks.

*** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don't have one of your own.

For the Pasta: Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing.

Roll the dough into a ball and work it by hand until it's smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking.

For the Sauce: Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out).

Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft).

Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve.

To Assemble: Cook the pasta in plain boiling water, then drain.

In a sauteepan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the sauteepan.

Add a little tomato sauce to the pasta and heat.

To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

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