- 2 pounds medium zucchini (about 4)
- 2 tablespoons extra-virgin olive oil
- 2 cloves minced garlic
- 1 teaspoon red pepper flakes
- 1/4 cup sliced green onions
- 2 tablespoons dry white vermouth
- 1 1/2 cups fresh tomato sauce, recipe follows
- 1 cup cherry tomatoes, quartered
- 1/4 cup fines herbs--equal parts minced fresh tarragon, sliced chives, pickled chervil, and chopped parsley leaves
- Freshly grated Parmigiano-Reggiano
Trim the blossom off the zucchini. Use a mandolin and slice the zucchini lengthwise into very thin strips. Discard the center seedy pieces and separate the slices.
Warm the olive oil in a large skillet over high heat. Add the garlic, red pepper flakes, and green onions and cook until fragrant. Add the zucchini and toss until just barley wilted, about 3 minutes. Add the vermouth and bring to a boil. Add the tomato sauce and bring to simmer while tossing. Add cherry tomatoes and remove from heat. Add fines herbs and toss again. Season with salt and pepper, to taste. Divide the pappardelle onto plates and shower with the cheese. Serve immediately.
Fresh Tomato Sauce:
2 pounds plum tomatoes (about 10), peeled, seeded and diced
2 tablespoons extra-virgin olive oil
2 large cloves garlic, smashed
1 sprig fresh basil
Kosher salt and freshly ground black pepper
Put the tomatoes along with the olive oil, garlic, and basil in a saucepan. Season with salt and pepper, and bring to a simmer. Cook until saucey, about 15 minutes. Discard the basil leaf and transfer the sauce to a blender* and puree. Put the sauce in a bowl and set aside.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.