From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 6 vine-ripened plum tomatoes
- sea salt and black pepper
- 15 semi-dried tomatoes in oil (about 3 1/4 oz.)
- 2 garlic cloves, peeled and roughly chopped
- 3/4 cup olive oil
- juice of 1/2 lemon
- 2 banana shallots (or 4 regular ones), peeled and roughly chopped
- 1 lb. 2 oz fresh pappardelle or tagliatelle
- 1 1/3 lb. 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 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 some Parmesan on top. Serve with a bottle of Rosemount Diamond Label Pinot Noir.
