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 Recipes |
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PAPPARDELLE WITH GARLIC, OVEN-DRIED TOMATOES & HERBED GOAT CHEESE
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| INGREDIENTS: |
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1/3 cup extra-virgin olive oil
3 tablespoons sliced Double-Blanched Garlic
1/3 cup Oven-Dried Tomatoes, cut into large pieces
3 medium tomatoes peeled, seeded, and chopped
Kosher salt and freshly ground white pepper
12 ounces fresh regular or spinach pappardelle
4 ounces Herbed Goat Cheese cut into small pieces
6 to 8 fresh basil leaves, cut into chiffonade
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| METHOD: |
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1. In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.
2. Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.
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| PRESENTATION: |
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After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.
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Categoria: Pasta |
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