Tagliolini with Salsa Cruda & Ricotta Salata

Name: Tagliolini with Salsa Cruda & Ricotta Salata
Ingredients: 2 pounds heirloom tomatoes, assorted colors preferably, stemmed, seeded, and cut into 1/4-inch dice; 1 red onion, cut into 1/4-inch dice; 1 zucchini, cut into 1/4-inch dice; 1 bunch of pencil asparagus, cut into 1/4-inch rounds; 2 cloves garlic, smashed and finely chopped; 5 sprigs of fresh oregano, leaves chopped; 8 basil leaves, cut into a chiffonade (see page 58); 1/4 cup red wine vinegar; Pinch of crushed red pepper; 1/4 cup extra virgin olive oil; Kosher salt; 1 recipe Chef Annes All-Purpose Pasta Dough (page 102), cut into tagliolini or 1 pound fresh tagliolini; Big fat finishing oil; 1 cup coarsely grated ricotta salata (dried salted ricotta cheese)

14 ingredients

10 steps

Ingredients

2 pounds heirloom tomatoes, assorted colors preferably, stemmed, seeded, and cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
1 zucchini, cut into 1/4-inch dice
1 bunch of pencil asparagus, cut into 1/4-inch rounds
2 cloves garlic, smashed and finely chopped
5 sprigs of fresh oregano, leaves chopped
8 basil leaves, cut into a chiffonade (see page 58)
1/4 cup red wine vinegar
Pinch of crushed red pepper
1/4 cup extra virgin olive oil
Kosher salt
1 recipe Chef Annes All-Purpose Pasta Dough (page 102), cut into tagliolini or 1 pound fresh tagliolini
Big fat finishing oil
1 cup coarsely grated ricotta salata (dried salted ricotta cheese)

Directions

1

In a large bowl, combine the tomatoes, onion, zucchini, asparagus, garlic, oregano, basil, vinegar, red pepper, and olive oil and season generously with salt; taste to make sure its delicious and adjust the seasoning if needed.
2

Let the sauce sit for at least 1 hour to allow the flavors to marry.
3

Bring a large pot of well-salted water to a boil.
4

Add two-thirds of the sauce to a large wide pot and bring to medium-high heatthe idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
5

Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutesyou dont want any limp noodles.
6

Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water, and stir vigorously.
7

If the pasta needs it, add the reserved sauce (if its not needed, then you have lunch for tomorrow!).
8

Cook the pasta together with the sauce until the pasta water has evaporated.
9

Give the pasta a drizzle of big fat finishing oil and stir vigorously again.
10

Divide among individual serving dishes and top with the ricotta salata.