Trofie Pasta with Golden Garlic & Heirloom Tomatoes
This twisted pasta comes from Liguria, a region in the northwest of Italy. It’s believed that women there would sit together in chairs along the coast and hand roll the pasta dough while waiting for their husbands to return from fishing excursions. We adore this season’s gorgeous tomatoes, so we created a simple sauce with lots of garlic and a little basil to go with the tiny twists.
Ingredients
8 Cloves Garlic 1 Pound Heirloom Tomatoes 2 Sprigs Basil ⅛ Teaspoon Red Pepper Flakes 8 Ounces Trofie Pasta ¼ Cup Grated Parmesan Cheese
Makes 2 Servings About 695 Calories Per Serving
www.blueapron.com 324 Maujer St Brooklyn, NY 11206 Recipe #270 Instructions
Prepare your ingredients: Cook the garlic: Heat a large pot of salted water to boiling on high. Wash and dry In a large pan, heat a layer of olive oil on medium-low until hot. the fresh produce. Peel the garlic cloves then smash each clove Add the garlic cloves and cook 3 to 4 minutes, or until golden, once with the side of the knife to flatten them. Medium dice the stirring occasionally. tomatoes. Pick the basil leaves off the stems.
Add the tomatoes: Cook the pasta & add it to the sauce: Add the tomatoes and red pepper flakes. Season with salt and While the tomatoes cook, add the trofie to the boiling water. Cook cook 3 to 4 minutes, or until the tomatoes are softened and saucy, 6 to 8 minutes, or until just before it’s al dente. Drain and transfer stirring frequently. directly to the sauce. Cook the pasta in the sauce for an additional 2 minutes, stirring until the pasta absorbs some of the sauce.
Finish the pasta & plate your dish: Roughly chop half the basil leaves and add them to the pasta, along with half the Parmesan cheese, stirring until combined. Season with salt to taste. Divide the pasta between 2 plates. Garnish each with the remaining basil and Parmesan cheese. Enjoy!