FARFALLE WITH WILTED FRISéE AND BURST TOMATOES

Farfalle with Wilted Frisée and Burst Tomatoes image

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Previous Next

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.