Pappardelle With Garlic, Oven-Dried Tomatoes, Herbed Goat Cheese
- 1/3 cup extra-virgin olive oil
- 3 tablespoons sliced Double-Blanched Garlic (see recipe)
- 1/3 cup Oven-Dried Tomatoes (see recipe), cut into large pieces
- 3 medium tomatoes peeled, seeded, and chopped
- Kosher salt to taste
- Freshly-ground white pepper to taste
- 12 ounces fresh regular or spinach pappardelle
- 4 ounces herbed goat cheese cut small pieces
- 6 fresh basil leaves - (to 8) cut into chiffonade
In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.
Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.
After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.
This recipe yields 4 servings.
Wine Recommendation: Look for a California or Australian Chardonnay to match this pasta. I love the wines from Rosemount and Peter Lehman from Australia, or Sonoma Cutrer or Acacia from California. All are inexpensive.