FOR THE PASTA: 1 1/2 cups packed fresh basil leaves
1 small clove garlic — chopped
2 eggs — beaten
1/2 teaspoon olive oil
1 1/2 cups unbleached flour
Pinch of salt FOR THE SAUCE: 1 garlic clove — split
1 tablespoon olive oil
3 tomatoes, skinned — and chopped
1/3 cup dry vermouth
Pinch of cayenne pepper salt and pepper — to taste 2 tablespoons chopped fresh basil leaves
6 ounces crumbled feta cheese
To make the pasta, puree the basil with the garlic in a food processor. 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. Knead the dough on a floured board 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.
Boil the pasta for 2 minutes in the pot of water. Drain well. Add to the hot sauce and toss with the feta cheese.
Per serving: 400 calories, 44 gm carbohydrates, 144 mg cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm saturated fat