Sfoglini Whole Grain Reginetti Pomodoro
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• 12 ounces Sfoglini Whole Grain Reginetti*
• 2 tablespoons extra virgin olive oil
• 2 pints grape tomatoes*
• 1 shallot, minced
• 3 garlic cloves, minced
• ½ cup fresh basil, torn*
• Salt and fresh cracked pepper
• Parmesan cheese to garnish
(*Included in bundle)
Boil Sfoglini Whole Grain Reginetti in salted water until al dente, approximately 9 minutes. Reserve at least 4 tablespoons pasta water to add to your sauce.
Heat a sauté pan with 2 tablespoons olive oil. Sauté shallots 1-2 minutes over medium heat until soft; add garlic and sauté another minute. Add tomatoes to pan, stir to coat with oil mixture and sauté a couple minutes. Add 2 tablespoons water to the pan, stir and cover. Cook tomatoes 15-20 minutes, stirring every couple minutes. When most of the tomatoes have burst, lower the heat and stir in half of the fresh basil. Season with salt and black pepper.
Toss the cooked pasta with the sauce, adding 2-4 tablespoons reserved pasta water to thicken. Serve with the remaining fresh basil and Parmesan cheese. Serves 4