Farfalle with Wilted Frisée and Burst Tomatoes
A vibrant pasta dish combining bow-tie pasta with burst cherry tomatoes and wilted frisée, enhanced with garlic, lemon zest, and red pepper flakes. Finished with butter and Parmesan cheese for a luxurious touch.
Ingredients
- •3 tablespoons extra-virgin olive oil
- •1½ pints cherry tomatoes
- •2 cloves garlic
- •1 teaspoon grated lemon peel
- •¼ teaspoon dried crushed red pepper
- •2 heads frisée
- •12 ounces farfalle
- •4 tablespoons unsalted butter
- •½ cup Parmesan cheese
Cooking Instructions
- 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.
13 min
- 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.
10 min
- 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.
5 min
