The other week I was scouring Dirt Cheap Books (3 for $10 sale – woo!) and a damaged copy of Jamie Olivers Ministry of Food caught my eye. At $8 and with just a tear on the dust cover, it was certainly a bargain. And while I have never been a fan of the Naked Ones shows, this cook book seriously impressed me. And while I cannot make the baked camenbert pasta, I could make this one as it easily turned dairy free.
The end result is a really tangy, but fresh tasting pasta. Who knew that using fresh lasagne sheets would give it such a different taste. The only hint I have – cut the sheets just slightly thicker than fettucine and make sure you separate each individual sheet as they wont separate in the water.
400g cherry tomatoes
4 cloves garlic
a bunch of fresh basil
400g fresh lasagne
100g parmesan cheese
sea salt and freshly ground black pepper
2 knobs butter
4 tablespoons balsamic vinegar
To prepare your pasta
cut the cherry tomatoes into halves. Peel and slice the garlic. Pick the basil leaves off the stalks and put them to one side. Finely chop the stalks. Cut the lasagne sheets into strips. Grate the parmesan.
To cook your pasta
Bring a large pan of salted water to the boil. Put a large frying pan over a medium heat and add a couple of lugs of olive oil and the garlic. Add the butter and let it melt. When the garlic starts to brown, add the cherry tomatoes. Give everything a good stir then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper. Drop your fresh pasta strips into a pan of boiling water and cook for 3 minutes. Drain in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan with a splash of the cooking water and half the parmesan. Give it a good stir. Season to taste.
To serve your pasta
Divide the pasta between your plates. Sprinkle over the rest of the parmesan and the basil leaves.