Italian Pasta

Pappardelle,Smoked Trout &Tomatoes




Ingredients:

6 vine ripened plum tomatoes
sea salt and black pepper
15 semi-dried tomatoes in oil (about 3/4oz)
2 garlic clove, peeled and roughly chopped
2 banana shallots (or 4 regular shallots) peeled and roughly chopped
3/4 cup olive oil
juice of 1/2 lemon
1 lb 2 oz (18 oz) fresh pappardelle or tagliatelle
1 3/4lb skinless Smoked Trout fillets, flaked into large chunks
Parmesan, for grating
Directions:

Add the plum tomatoes to a large pan of boiling salted water and blanch for 2 minutes. Lift out with a slotted spoon to a bowl of iced water to cool for a few minutes, then remove and peel off the skins. Halve the tomatoes and squeeze out the seeds.

Put the tomatoes into a food processor along with the semi-dried tomatoes, garlic, shallots, olive oil, and lemon juice. Whiz to a smooth sauce and season with salt and pepper to taste. Pour the sauce into a pan and warm through over medium-high heat while you cook the pasta.

Cook the pasta in a boiling salted water (the pan you used for the tomatoes) for 2 minutes until al dente. Drain well, then toss with the tomato dressing and flaked trout. Divide among warm plates and grate over some parmesan to serve.