This recipe comes from Gordon Ramsay’s Fast Food book. I wouldn’t describe it as “fast”, but probably because I was making it for the first time and it takes me a while to make something fiddly like a sauce. Next time will be quicker. I tried getting into the Ramsay style of cooking, but I had nobody to shout and swear at, so I don’t think it worked. Cooked this for guests, and it went down very well. They could tell by the mess in the kitchen (Tuesy: yes, he messed up my kitchen!) that I’d made an effort.
- 6 medium vine plum tomatoes
- 85g of sun-dried tomatoes in oil (about 15 pcs)
- 2 garlic cloves
- 2 banana shallots (or 4 regular ones), roughly choppped
- 175ml olive oil
- juice of 1/2 lemon
- 500g fresh pappardelle (or you can use tagliatelle)
- 600g skinless smoked trout fillets, flaked into large chunks
- grated parmesan
- salt and pepper
What to do:
- Skin tomatoes – this is easy Tuesday did this for the roasted tomato soup recipe. Chop the tomatoes in half and take out the seeds. I found it a bit tricky to squeeze out the seeds, so I left a lot of them in there. Don’t tell Tuesy. I don’t think anyone noticed.
- Put the tomatoes, garlic, shallots, olive oil, and lemon juice in a food processor until you have a smooth sauce. Season to your taste.
- Pour the sauce into a pan and warm on a medium heat. Be careful not to boil it too quickly.
- Cook the pasta until al dente then toss with the tomato sauce and flaked trout (don’t flake that trout too much – it looks and tastes great with big chunks of fish in it. Serve with parmesan. Lots of parmesan. And probably some fresh black pepper.