When we do shows the most common question we get is pasta
related. It may have something to do
with the sign we keep in the booth – "Ask us
about our No Sauce Pasta". And people
do! After explaining how the well-flavored pasta doesn’t need a heavy sauce, I will often describe my favorite (and very easy) way to make a lighter style pasta dinner. So here it is – in all it’s simple tasty charm. But please note, this recipe is more a
serving suggestion, and it can be used with many of our pastas besides our Sweet Potato.
This works well with many of the pasta we offer. In particular, try with:
- 1 pint (10 ounces) cherry tomatoes
- 1 to 2 garlic cloves
- 3 tablespoons extra virgin olive oil
- salt and freshly ground pepper to taste
- 4 oz. toasted pine nuts (optional)
- 1 (16 ounce) package Sweet Potato Pappardelle
- 2 to 3 ounces crumbled goat cheese
Slice the cherry tomatoes in half lengthwise and place in a
small bowl. Mince the garlic and
add to bowl. Add salt and pepper. Stir in the olive oil, and toss. Set aside, but toss it once in awhile. The idea is to let this marinate and have the
flavors meld, it can sit for an hour or two.
Prepare the sweet potato pasta per the directions on the package. Remember what Nan has told every one of you at
some point: "Big Pot, Lotsa Water".
Put the cooked pasta from the strainer back into the hot
pot, but not back on the hot burner. Add
the tomato mixture and gently toss, making sure to fully coat the pasta. Divide pasta into pre-heated pasta
bowls. Sprinkle with goat cheese and pine nuts.
Serves 4 to 6
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