Farfalle With Wilted Frisée And Burst Tomatoes Food

FARFALLE WITH WILTED FRISéE AND BURST TOMATOES

Farfalle with Wilted Frisée and Burst Tomatoes image

Add more color to this dish by using a mix of red, yellow, and orange tomatoes.

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
2 large garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
2 large heads of frisée (about 1 pound), coarsely chopped
12 ounces farfalle (bow-tie pasta)
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup freshly grated Parmesan cheese

Steps:

Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.

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