House Made Casarecce Recipe
ratatouille, basil, charred tomato coulis
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Ingredients
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Pasta
Ratatouille
Charred Tomato Coulis
Method
Making the Casarecce
- 1
Prepare the Dough
In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix until combined and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Roll and Cut
Roll out the dough to about 1/8 inch thick. Cut into strips approximately 1 inch wide. Twist each strip to form the casarecce shape, pinching the ends to secure.
- 3
Cook the Pasta
In a large pot of salted boiling water, cook the casarecce for 3-4 minutes until al dente. Drain and set aside.
Making the Ratatouille
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2-3 minutes until translucent. Add eggplant, zucchini, and bell pepper. Cook for another 5-7 minutes, stirring occasionally. Season with salt and pepper.
- 5
Finish the Ratatouille
Once the vegetables are tender, stir in the chopped basil and remove from heat.
Making the Charred Tomato Coulis
- 6
- 7
Blend the Coulis
Transfer the grilled tomatoes to a blender and puree until smooth. Adjust seasoning if necessary.
Assembly
- 8
Combine and Serve
On a plate, spread a layer of charred tomato coulis, place the casarecce on top, and spoon the ratatouille over the pasta. Garnish with fresh basil.
