- Ingredients:
- 3 Cups Heirloom Tomatoes; small dice; unpeeled
- 12 Basil; Leaves; Hand torn
- 1 Tbsp. Salt; Sea; fine
- 1/8 Tbsp. Pepper; Black; Freshly ground from a mill
- 1/4 Cup Extra Virgin Olive Oil
- 1 Lb Fettuccine; Fresh
- 2 Tbsp. Salt; Sea; Fine
- 6 Tbsp. Grana Padano; Grated
1. In a large stainless steel bowl combine the tomatoes, basil , salt, pepper and extra virgin olive oil. Toss well, cover and set aside at room temperature for 1 hour.
2. In a covered pasta pot over high heat, bring water to a rapid boil. Add the fettuccine and sea salt. Cook uncovered until the pasta is al dente.
3. Add the Fettuccine to the tomato mixture and using a wooden spoon toss well.
4. Transfer to a large serving bowl and sprinkle with freshly grated Grana Padano. Serve immediately.
About tomatoes (From Chef Colletta)
The Spanish were responsible for disseminating tomato seeds to the Philippines from there they spread to all of Southeast Asia, the Caribbean, Italy and Spain, and from there to the rest of continental Europe. Tomatoes in the continental United States were first seen growing in the 1680's. Thomas Jefferson imported tomato seeds from France in the early 1780s.
Heirloom Tomato Variety: By definition an heirloom tomato is defined as a tomato which has not been cross pollinated.
Some people believe that heirloom tomatoes are treasured varieties, and have personal appeal regardless of their place of origin. Others maintain that heirloom tomatoes must have been cultivated prior to 1940 because by the mid 1930s many seed companies were starting to create hybrids. Still others argue that an heirloom tomato isn't a true heirloom tomato unless it has been passed down from generation to generation within the same family or extended family.
Quartino Ristorante
626 N. State Street
Chicago
(312) 698-5000
