“Finally Friday” Pasta

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Sue:  It was finally Friday and all my husband and I wanted to do was kick back, have a cocktail and relax in Buck Hill.  This pasta was the perfect solution — very little cooking and a lot of relaxing!

Shopping list:
1 pint cherry or grape tomatoes ( multi-colored if you can find them)
2 shallots
Garlic
Extra virgin olive oil
1 lb spaghetti
Fresh basil
Parmigiano Reggiano
Unsalted butter

Wine:  Castello di Volpaia Chianti Classico 2010
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Pour yourself a glass of that Chianti Classico!!

  • Put a large pot of salted water on to boil for pasta
  • Preheat oven:  convection 375° / regular 400°
  • Rinse, drain and cut tomatoes in half lengthwise
  •  Chop shallots
  • Coarsely chop 2-4 garlic cloves (depending on how much you love garlic)
  • Heat 2 tbsp extra virgin olive oil over medium heat and sauté  shallots until translucent
  • Toss shallots, garlic, tomatoes and 2 tbsp of extra virgin olive oil in a baking dish
  • Roast in oven for 5 minutes and then drop 1/2 lb of pasta in the boiling water
  • Continue roasting tomatoes for 10-15 minutes until they “pop” and take on a little color
  • Rinse, spin dry and chiffonade your basil.  To chiffonade: stack the leaves, roll them up like a sleeping bag and then snip them into strips with scissors.
  • Drain the pasta, toss with a tbsp of butter and the roasted tomatoes
  • Place in a serving bowl and sprinkle with fresh basil and grated Parmigiano regianno

A great meal and perfect opportunity to relax and reminisce about Volpaia — a Tuscan town we visited a few years back where the chianti we are drinking was produced.

Mimi:  Here’s my take on a “Finally Friday” pasta, which miraculously is even easier to make than Sues!!

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Shopping List
1 pint tri-colored tomatoes
Garlic
Extra virgin olive oil
1 lb spaghetti
Fresh basil
Ricotta salata cheese

  • Rinse, drain and cut tomatoes in half lengthwise.  Place in large bowl.
  • Finely chop 3 cloves of garlic.  Toss with tomatoes.
  • Add 6 tbsp extra virgin olive oil to tomatoes and garlic.
  • Take 1 cup basil leaves (loosely packed), rinse, spin dry and coarsely chop.  Toss with tomatoes.
  • Season with kosher salt and pepper to taste.  Cover with plastic wrap and store at room temperature.  Do this hours ahead of time and the flavors really blend together.
  • Cook the spaghetti according to the instructions on the box.  Drain and toss with the tomato mixture.
  • Portion into pasta bowls and liberally grate ricotta salata over each serving.

 

 

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