WHEN IT COMES TO PASTA SHAPES I HAVE A PROBLEM, AND WHILE IT IS NOT NECESSARILY A BAD PROBLEM, IT NEEDS TO BE ADDRESSED. MY LOVE FOR SPAGHETTI AND NOODLE SHAPED PASTA HAS LED TO MY NEGLECT TOWARDS ALL THE OTHER SHAPES AVAILABLE. THEY SIT PATIENTLY WAITING IN THEIR BOXES ON THE SHELVES WHILE I REACH PAST TO GRAB THE LAST BOX OF ANGEL HAIR. I HONESTLY DON'T KNOW WHAT IT IS, MAYBE IT'S THE SIMPLE TWIRLING OF THE FORK. PASTA SHAPES SERVE A PURPOSE, AND THAT IS TO HOLD ON TO THE SAUCE AND OTHER INGREDIENTS AND CARRY THEM TO YOUR MOUTH. SO WITH THIS IN MIND, I SET OUT IN SEARCH OF A SHAPE I NEVER USE....THE FARFALLE.... A.K.A BOW TIE A.K.A. "BUTTERFLIES"
FARFALLE W/ CHICKEN, MUSHROOMS AND KALE IN A TOMATO CREAM SAUCE
3 - GARLIC CLOVES
1 lb. - CHICKEN TENDERS
3 - PLUM TOMATOES, rough chopped
1 - 8oz. pkg. WHITE MUSHROOMS, sliced
1/2 bunch of KALE, rough chopped
32 oz. TOMATO SAUCE
1/4 c HEAVY CREAM
SALT/PEPPER TO TASTE
1 lb. FARFALLE
Place a large pot of salted water over high heat.
Meanwhile, in a large pan heat a few glugs of olive oil over medium heat. Add whole garlic and brown, then remove. Season the chicken and add to the pan. When almost cooked through, remove and chop the chicken. Set aside
Add the plum tomatoes to the pan, scraping any brown bits stuck to the bottom. Add the mushrooms and kale and saute for a minute or two. Add the tomato sauce and reserved chicken and bring to a simmer. Reduce the sauce for a few minutes and then stir in the cream.
Cook the pasta just to al dente and add to the tomato sauce. Add a small ladle of pasta water and continue to cook the pasta in the sauce. Remove from heat and add a handful of pecorino, continue to stir while the sauce coats the pasta. Garnish with fresh chopped basil and serve.
So the moral of this semolina story is get out of your comfort zone. Cooking is about having fun!
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STAY SAFE, EAT WELL!