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Bowtie Pasta with Sun-Dried Tomatoes, Cannellini and Spigarello

Bowtie Pasta with Sun-Dried Tomatoes, Cannellini and Spigarello

  • Updated
Bowtie Pasta with Sun-Dried Tomatoes, Cannellini and Spigarello

Serves | 4 |

  • 6 Tbsp olive pomace oil*
  • ½ cup sun-dried tomatoes, julienned
  • 8 Tbsp butter, divided
  • ½ cup cooked cannellini
  • 4 Tbsp chopped garlic
  • salt and freshly ground black pepper
  • ½ cup spigarello,** tough stems removed, blanched
  • 1 recipe basic pasta dough, sheeted and formed into bowties
  • 4 Tbsp grated Parmesan
  • 2 Tbsp chopped parsley

| Preparation | Bring a large pot of salted water to a boil. In a medium-hot pan, add olive pomace oil and sun-dried tomatoes, and cook for 1 minute. Add 4 Tbsp butter, cannellini and garlic, and sauté for 1 minute. Season with salt and pepper. Add spigarello, and cook 2 minutes. Boil pasta for 1 to 2 minutes. Remove pan with tomatoes and cannellini from heat, and add remaining butter. Toss with cooked pasta, plate, and garnish with Parmesan and parsley. Serve immediately.

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Related to this story

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Since they're formed by hand, shaped pastas don't require a pasta machine. But Stellina chef Jamey Tochtrop still recommends using a machine to get dough with a uniform thickness. Get his how-to guide to bowtie pasta here, plus a Bowtie Pasta with Sun-Dried Tomatoes, Cannellini and Spigarello recipe!