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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Basil Pasta w/Tomatoes & Feta   
    Categories: Pasta, Vegetables, Cheese, Herbs, Wine   
         Yield: 4 Servings   
       
     1 1/2 c  (tightly packed) fresh basil   
         1 cl Garlic; chopped   
         2 lg Eggs; beaten   
       1/2 ts Olive oil   
     1 1/2 c  Unbleached flour   
           pn Salt   
      
   MMMMM-----------------------FOR THE SAUCE----------------------------   
         1 cl Garlic; split   
         1 tb Olive oil   
         3 lg Tomatoes; skinned, chopped   
       1/3 c  Dry vermouth   
           pn Cayenne pepper   
              Salt & pepper   
         2 tb Fresh basil leaves; chopped   
         6 oz Feta cheese; crumbled   
       
     TO MAKE THE PASTA: In a food processor, puree the basil with   
     the garlic. Add the eggs and the oil, and process to blend.   
     Add the flour and the salt and process until a ball of dough   
     forms in the center of the processor. It should be very   
     stiff. If it is too gummy, process with a bit more flour. If   
     it's too dry, add a drop of water.   
        
     On a floured board, knead the dough for 5 minutes, cover   
     loosely with plastic and allow to rest for 10 minutes.   
        
     Roll the pasta to 1/8-inch thickness with a pasta machine or   
     a rolling pin on a floured board and cut into fettuccine.   
        
     Bring a large pot of salted water to a vigorous boil while   
     you prepare the sauce.   
        
     FOR THE SAUCE: Saute the garlic in olive oil over high heat   
     for 30 seconds. Add the tomatoes and vermouth, boil until   
     the alcohol has evaporated. Season to taste with cayenne,   
     salt and pepper. Toss in 2 tablespoons chopped fresh basil   
     leaves and cook 20 seconds more. Remove the garlic from the   
     sauce.   
        
     In the pot of water, boil the pasta for 2 minutes. Drain   
     well. Add to the hot sauce and toss with the feta cheese.   
        
     Makes 4 servings.   
        
     Recipe: Andrew Schloss   
        
     From: David Pileggi   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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