Farfalle with Wilted Frisée and Burst Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add more color to this dish by using a mix of red, yellow, and orange tomatoes. Ingredients:
3 tablespoons extra-virgin olive oil |
1 1/2 pints cherry tomatoes |
2 large garlic cloves, minced |
1 teaspoon grated lemon peel |
1/4 teaspoon dried crushed red pepper |
2 large heads of frisée (about 1 pound), coarsely chopped |
12 ounces farfalle (bow-tie pasta) |
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
2. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
3. Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
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