Fresh Tomato And Roasted Poblano Pepper Pasta

Name: Fresh Tomato And Roasted Poblano Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the pasta; 4 eggs; 3 cups flour; pinch of salt; drizzle of water as needed; for the tomato sauce; 4 large very ripe tomatoes, such as beefsteaks; 2 poblano peppers; 6 cloves garlic; 1/2 cup olive oil, or more to taste; 1 large handful flat leaf parsley leaves; 1 large handful basil leaves; 4 sprigs marjoram; salt; freshly ground black pepper; freshly grated parmesan cheese

Servings: persons

for the pasta
4 eggs
3 cups flour
pinch of salt
drizzle of water as needed
for the tomato sauce
4 large very ripe tomatoes, such as beefsteaks
2 poblano peppers
6 cloves garlic
1/2 cup olive oil, or more to taste
1 large handful flat leaf parsley leaves
1 large handful basil leaves
4 sprigs marjoram
salt
freshly ground black pepper
freshly grated parmesan cheese

1
To prepare the pasta dough, combine the flour, eggs and a pinch of salt in a food processor and mix until it just comes together into a dry dough. Depending on the size of your eggs, you may need to add a drizzle of water to allow the dough to form, or use a sprinkle more flour if it's too sticky.
2
Set a pot of salted water to boil. Roll out the dough with a pasta machine and cut into fettucini.
3
Heat a small cast iron skillet over medium high heat and roast the garlic cloves, turning, until their skin is charred on several sides and the insides are soft and fragrant. When they have cooled slightly, remove the skins and transfer them to a large serving bowl. Cover the garlic with the olive oil and a generous sprinkle of salt and mash into a paste with a fork.
4
Roast the poblano peppers over an open flame, turning regularly with tongs until the thin outer skin is blistered and charred. Remove the peppers to a bowl, cover with a plate, and allow the skins to steam off. After about ten minutes, peel off the skins (it's okay if a few specs of charred skins remain). Cut off the stems, slice open the peppers, and remove the seeds but don't scrape away too much of the juices. Chop the roasted flesh finely. Transfer the chopped poblanos to the serving bowl and toss them in the garlicy olive oil.
5
On a large cutting board, core the tomatoes and chop them into a small dice. Chop the parsley and basil leaves finely. Remove the marjoram leaves from the stems. Mix the tomatoes and herbs together loosely and sprinkle with a pinch of salt and a few grinds of black pepper.
6
Cook the fresh pasta in rapidly boiling water until it is al dente, about two minutes.
7
Drain the pasta and toss it in the garlic- and pepper-infused olive oil to coat. Toss in the fresh tomatoes and herbs. Taste and add more olive oil and salt if needed. Serve immediately with plenty of freshly grated parmesan cheese.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: for the pasta, 4 eggs, 3 cups flour, pinch of salt, and more.

Yes, Fresh Tomato And Roasted Poblano Pepper Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!