This one is truly a hit. Perhaps my favorite so far, perhaps because it’s sophisticated notes retain a sense of comfort and simplicity. The ingredients speak for themselves, and hint at Italy and a bountiful farm. On the way home, our trunk packed with today’s CSA goodies, Bobby recalled a pasta dish he ate in Cortona when he was sixteen – the most memorable part being tufts and tufts of fresh, lightly wilted basil. Here’s to reviving that memory, and others.
The Perfect Pasta
- 1/2 box of pasta, fusilli or penne
- 3 tablespoons garlic, minced
- 3 tablespoons extra-virgin olive oil (the richer the better)
- 5 slices of Parmacotto Speck, sliced into rough strips, approx. 1 in. x 1/4 inch
- 2 cups of the most varied collection of cherry tomatoes you can find, sliced in half
- 1/3 cup dry white wine
- 1 bunch of basil leaves, coarsely chopped
- Parmesan, grated
- sea salt & crushed black pepper to taste
- Boil salted water for pasta. When water is boiling add pasta and cook to al dente.
- Heat the olive oil in a pan over medium heat. When hot, add garlic and stir until lightly golden. Add speck and continue stirring for a 1-2 minutes. Add tomatoes, followed by white wine and leave to simmer over low heat for approx. 5-7 minutes.
- Drain pasta when ready. Add basil to pan and mix sauce before adding to pasta. Top with ribbons of parmesano and sprinkle with pepper.