Posted on September 26th, 2011
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I’m pretty sure I don’t have a drop of Italian blood, but by the time I sat down to dinner, I was hand-gesturing, arrivederci-ing, and doing my best to speak with an Italian accent… a poor imitation of Vic the pasta man, I admit it. Nonetheless, almost everything we ate tonight came from the Market, so easy, so delicious… get the ingredients fresh while you can!
photo from kalynskitchen.com
Artist’s Arrabbiata
1/3 cup olive oil plus 2 tbsp
6 large cloves of Applefield Farms garlic, minced
1 teaspoon dried red pepper flakes
4 pints Harpers’ Farm cherry tomatoes, chopped
1 bunch basil from Cottage Herb Garden
salt to taste
16 ounces Fior D’Italia pasta
Mozzarella House mozzarella cheese, sliced into 1 inch pieces
Foxboro Cheese Company Asiago cheese
1. Heat olive oil in large skillet over medium-high heat. Add garlic and saute until golden, 3-5 minutes. Stir in red pepper flakes and cook 1 minute more. Add tomatoes and simmer over medium heat, stirring occasionally, until tomatoes cook down and sauce has thickened, about 15 minutes. Season to taste with salt. Just before serving, add basil and mozzarella cheese, stirring just until melted.
2. Cook pasta in large pot of salted boiling water until al dente (just until they float to the top). Drain and toss with 2 tsp. olive oil. Divide among serving plates, top with an ample amount of sauce, then sprinkle with asiago cheese.
Serve at once with crusty bread (we used Samira’s Homemade syrian bread, toasted, drizzled with olive oil and a sprinkle of The Cottage Herb Garden’s thyme), a side of Applefield’s greens, and a crisp cold glass of Still River Ice Wine...
Perfect! Salut!
