Monday, February 22, 2010
Summer Farfalle Dish
This recipe I learned when visiting one of my sisters. She has one of those "Cook's Illustrated" magazines. You know, the ones with fancy-schmancy recipes. They critique every brand of something and every possible way to make things, and then recommend the "Perfect" things. I don't always agree with their opinion of "the best", but this recipe I really did enjoy.
One thing you'll notice is that they have you sprinkle the zucchini with salt and let it sit. This may seem like a fussy thing to do, but it does make a difference. By doing that, it helps to pull out some of the water from them and make it so that they don't get soggy and mushy when you saute them.
I also used my Grill Pan and cooked come chicken breasts. I just sprinkled them with Italian Seasoning and it was so good. I'm still a beginner at learning how to cook on a grill or grill pan, so this picture doesn't look the greatest. (Later attempts produced much nicer grill marks) I just chopped up the cooked chicken and added that to each person's portion of the pasta.
Here's the recipe:
4 medium zucchini and/or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2 in pieces
1 pound Farfalle (bowtie pasta)
5 Tbsp Extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbsp)
1/2 tsp Red Pepper Flakes
1 pint Grape Tomatoes, each tomato halved
1/2 cup packed chopped fresh basil leaves
2 Tbsp balsamic vinegar
1/4 cup pine nuts, toasted in small dry skillet over medium-low heat until lightly browned and fragrant, about 4 minutes
Parmesan cheese for serving
1. Toss zucchini and/or summer squash with 1 Tbsp. Kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 Tbsp kosher salt (or 1 tbsp. table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
3. While pasta is cooking, heat 1 Tbsp. oil in 12 in non-stick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 Tbsp. oil to skillet, swirl to coat pan, and repeat with remaining squash.
4. Return empty skillet to medium-high heat; add 1 Tbsp oil and swirl to coat pan. Add garlic and pepper flakes; cook until fragrant, about 10 seconds. Return squash to skillet and stir well to combine and heat through, about 30 seconds. Add squash mixture, remaining 2 Tbsp oil, tomatoes, basil, balsamic vinegar, and pine nuts to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, passing Parmesan separately.
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