Eric Ripert's Pasta Salad

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Tomato Compote

2 pounds tomatoes, cored, peeled and seeded

2 tablespoons chopped garlic

1/4 cup diced shallots

Salt and pepper, to taste

The Pesto

3/4 cup extra virgin olive oil

2 cups firmly packed basil leaves

1/2 teaspoon fine sea salt

The Salad

Fine sea salt and freshly ground white pepper, to taste

1 pound tagliatelle pasta

1 tablespoon extra virgin olive oil

1/2 cup Tomato Compote (see above), or high-quality tomato sauce

1/2 cup pesto (see above)

1/2 teaspoon finely chopped preserved lemon, or grated rind of 1 lemon, blanched

1/2 cup olive paste

1 teaspoon Tabasco sauce, or to taste

2 tablespoons fresh lemon juice

1/3 cup freshly grated Parmesan cheese

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