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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1/2 cup extra virgin olive oil
4 tbsp butter
2 medium-small onions, minced
1/4 lb fingerling potatoes, peeled and sliced 1/4-inch thick
5 1/2 cups, approximately, vegetable or light chicken stock
14 oz artisanal strozzapreti pasta
Salt and freshly ground black pepper
2 medium-size ripe tomatoes, peeled, seeded, juiced and diced, or 2/3 cup diced sun-dried tomatoes, not oil-cured, covered with boiling water and drained
1 garlic clove, peeled and crushed
8 branches fresh basil or arugula, leaves removed and slivered, stems lightly crushed
1 bunch scallions, trimmed, slant-cut in 1-inch pieces
3 oz freshly grated Parmigiano-Reggiano cheese, about 1 cup
Heat 1/4 cup oil in a 10-inch saute pan. Add butter. When it melts, add onions and potatoes. Cook, stirring gently, over medium heat until they begin to turn golden.
In a small saucepan, bring stock to a slow simmer. Add pasta to saute pan, and stir gently. Lightly season with salt and pepper, and add tomatoes, garlic and basil or arugula stems. Add 1 1/2 cups stock. Cook, stirring gently, until nearly all stock has evaporated. Add scallions and another cup of stock, and cook, stirring, adding additional stock from time to time, so there is always some liquid in the pan, until pasta is al dente, about 18 minutes. Remove garlic and herb stems.
Fold in cheese and all but 1 tbsp remaining oil. Add slivered herbs. Season with additional salt and pepper if needed. Transfer to warm soup plates, taking care that the ingredients are well distributed. Drizzle remaining oil over each and serve. Serves 4
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OLIVE MILL PASTA
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1/2 cup extra virgin olive oil
4 tbsp butter
2 medium-small onions, minced
1/4 lb fingerling potatoes, peeled and sliced 1/4-inch thick
5 1/2 cups, approximately, vegetable or light chicken stock
14 oz artisanal strozzapreti pasta
Salt and freshly ground black pepper
2 medium-size ripe tomatoes, peeled, seeded, juiced and diced, or 2/3 cup diced sun-dried tomatoes, not oil-cured, covered with boiling water and drained
1 garlic clove, peeled and crushed
8 branches fresh basil or arugula, leaves removed and slivered, stems lightly crushed
1 bunch scallions, trimmed, slant-cut in 1-inch pieces
3 oz freshly grated Parmigiano-Reggiano cheese, about 1 cup
Heat 1/4 cup oil in a 10-inch saute pan. Add butter. When it melts, add onions and potatoes. Cook, stirring gently, over medium heat until they begin to turn golden.
In a small saucepan, bring stock to a slow simmer. Add pasta to saute pan, and stir gently. Lightly season with salt and pepper, and add tomatoes, garlic and basil or arugula stems. Add 1 1/2 cups stock. Cook, stirring gently, until nearly all stock has evaporated. Add scallions and another cup of stock, and cook, stirring, adding additional stock from time to time, so there is always some liquid in the pan, until pasta is al dente, about 18 minutes. Remove garlic and herb stems.
Fold in cheese and all but 1 tbsp remaining oil. Add slivered herbs. Season with additional salt and pepper if needed. Transfer to warm soup plates, taking care that the ingredients are well distributed. Drizzle remaining oil over each and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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