Wednesday, November 30, 2011

Pasta At Home



two packages Heirloom LA cavatelli from Silverlake Wine

one large heirloom tomato, cut in quarters + seasoned with salt, pepper + olive oil

four ounces buratta or fresh mozzarella cheese

two tablespoons parmesan cheese

six leaves of basil, torn

olive oil



In a very hot, dry pan, char tomatoes, flesh side down, then flip to char other side. Remove from heat 

Boil both packages of pasta in salted water for three minutes, remove with slotted spoon

Add cooked cavatelli directly to hot pan with a a few tablespoons of pasta water and bring to a simmer


Add parmesan to pasta and stir, adding basil and a tablespoon of olive oil

Remove from heat and plate, top with buratta or mozzarella 

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