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1
Trim the blossom off the zucchini.
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2
Use a mandolin and slice the zucchini lengthwise into very thin strips.
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3
Discard the center seedy pieces and separate the slices.
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4
Warm the olive oil in a large skillet over high heat.
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5
Add the garlic, red pepper flakes, and green onions and cook until fragrant.
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6
Add the zucchini and toss until just barley wilted, about 3 minutes.
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7
Add the vermouth and bring to a boil.
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8
Add the tomato sauce and bring to simmer while tossing.
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9
Add cherry tomatoes and remove from heat.
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10
Add fines herbs and toss again.
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11
Season with salt and pepper, to taste.
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12
Divide the pappardelle onto plates and shower with the cheese.
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13
Serve immediately.
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14
2 pounds plum tomatoes (about 10), peeled, seeded and diced
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15
2 tablespoons extra-virgin olive oil
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16
2 large cloves garlic, smashed
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17
1 sprig fresh basil
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18
Kosher salt and freshly ground black pepper
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19
Put the tomatoes along with the olive oil, garlic, and basil in a saucepan.
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20
Season with salt and pepper, and bring to a simmer.
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21
Cook until saucey, about 15 minutes.
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22
Discard the basil leaf and transfer the sauce to a blender* and puree.
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23
Put the sauce in a bowl and set aside.
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24
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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25
Transfer liquid to a blender or food processor and fill it no more than halfway.
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26
If using a blender, release one corner of the lid.
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27
This prevents the vacuum effect that creates heat explosions.
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28
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
