*  Exported from  MasterCook II  *
 
                     Basil Pasta with Tomatoes and Feta
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese                           Pasta
                 Rcrockett
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FOR THE PASTA:
    1 1/2  cups          packed fresh basil leaves
    1      small         clove garlic -- chopped
    2                    eggs -- beaten
      1/2  teaspoon      olive oil
    1 1/2  cups          unbleached flour
                         Pinch of salt
                         FOR THE SAUCE:
    1                    garlic clove -- split
    1      tablespoon    olive oil
    3                    tomatoes, skinned -- and chopped
      1/3  cup           dry vermouth
                         Pinch of cayenne pepper
                         salt and pepper -- to taste
    2      tablespoons   chopped fresh basil leaves
    6      ounces        crumbled feta cheese
 
 
 To make the pasta, puree the basil with the garlic in a food
 processor. Add the eggs and the oil, and process to blend.
 Add the flour and the salt and process until a ball of dough
 forms in the center of the processor. It should be very
 stiff. If it is too gummy, process with a bit more flour. If
 it’s too dry, add a drop of water. Knead the dough on a
 floured board for 5 minutes, cover loosely with plastic and
 allow to rest for 10 minutes.
 
 Roll the pasta to  1/8-inch thickness with a pasta machine
 or a rolling pin on a floured board and cut into fettuccine.
 
 Bring a large pot of salted water to a vigorous boil while
 you prepare the sauce.
 
 For the sauce, saute the garlic in olive oil over high heat
  for 30 seconds. Add the tomatoes and vermouth, boil until
  the alcohol has evaporated. Season to taste with cayenne,
  salt and pepper. Toss in 2 tablespoons chopped fresh basil
  leaves and cook 20 seconds more. Remove the garlic from the
  sauce.
 
 Boil the pasta for 2 minutes in the pot of water. Drain
 well. Add to the hot sauce and toss with the feta cheese.
 
 Per serving: 400 calories, 44 gm carbohydrates, 144 mg
 cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm
 saturated fat
 
 
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