I learned how to cook so I can eat dishes I love even when I'm at home. This pasta recipe is the perfect example, which I taught myself how to make because of my undying love for Cibo's Penne al Telefono. The first time I tried making it was many years ago when I just started dating Matt. I saw Mario Batali make it on tv and I thought to myself, "I can do that." Perhaps I made some crucial mistakes or adorable Mario was not completely transparent with his viewers, but my first attempt at making penne al telefono was pretty much a disaster.
Fourteen years later, I think I finally got it. Not Mario's and not exactly Gaita Fores', but a version that I thoroughly enjoy. I use farfalle since Little Chi thinks it's pretty, and I still believe it does a good job at absorbing the creamy tomato sauce and picking up those stringy cubes of mozzarella. But, of course penne also works or other tube pastas. Feel free to use chicken broth or dry white wine, but I just think chicken cubes are so darn convenient that- why the hell not?
Farfalle al Telefono (serves 4)
Prep time: 10 minutes, Cooking time: 20 minutes
250 grams farfalle, cooked according to package instructions
6 cloves garlic, minced
1 small red onion, finely diced
I can (400 grams) diced tomatoes
1 chicken bullion cube
1 tablespoon brown sugar
2 teaspoons dried basil
1 cup (250 ml) cream
150 grams mozzarella, cubed
Salt and pepper, to season
Parmesan, grated, to garnish
- Cook pasta according to package instructions, or two minutes less than specified time for al dente. Set aside.
- In a large pan, sauté garlic and onions in olive oil over medium heat. When garlic is soft and onion translucent, add tomatoes and bullion cube and let simmer until reduced to half, around 5 minutes. Add sugar and basil.
- Lower heat then add cream. Mix in mozzarella then add pasta and toss all together in pan. Season with salt and pepper.
- Garnish with grated parmesan and serve immediately.
By: Jaclyn Clemente-Koppe
|There are no products|