Best Farfalle With Wilted Frisée And Burst Tomatoes Recipes

Farfalle with Sun-Dried Tomatoes and Arugula image

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

6 ounces farfalle (butterfly- or bow-tie-shaped pasta)
1/2 cup chopped drained oil-packed sun-dried tomatoes (about one 7-1/2-ounce jar)
1 tablespoon oil reserved
1 large garlic clove, chopped
2/3 cup dry white wine
4 cups coarsely chopped arugula (about 4 large bunches)
6 tablespoons grated Parmesan cheese

Steps:

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
Transfer pasta to plates. Sprinkle with remaining cheese and serve.

Farfalle with Wilted Frisée and Burst Tomatoes image

Yield Makes 4 to 6 servings

Number Of Ingredients 9

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.