In the Kitchen: Pasta Florentine

Go Providence has brought in Chef Rich Paolo of Pamfilio’s Deli and Catering to make Pasta Florentine with fresh Roma tomatoes.

For sauce:
4 Tablespoons olive oil plus 1 tablespoon to finish
4 large cloves garlic roughly chopped
8 medium size plum tomatoes cut into 1” chunks
1cup fresh basil julienned
Kosher salt
Ground black pepper
Red Chili pepper seeds
Sugar if needed
10 ounces chicken or vegetable stock

1 lb. cooked Cavatappi pasta
1 cup Grated pecorino Romano cheese

1 Bag fresh baby spinach leaves

pasta florentine ingreds

In a large mixing bowl, add your cooked Cavatappi pasta and season with salt, pepper, and a small handful of grated cheese. Set bowl aside until after sauce is made.

In a hot pan, sauté 4 T. olive oil and the chopped garlic until garlic is releasing its aroma and is slightly colored.

Add the chopped plum tomatoes, salt, pepper, chili pepper seeds, ½ of the basil, and a pinch of sugar if tomatoes are not sweet and in season. Cook for approximately 30 seconds then add the chicken stock. Quickly bring to a boil and take off the heat.

Combine the prepared sauce with the pasta and toss. Add in the rest of the basil and a handful of baby spinach leaves. Pour into the serving dish, drizzle with a little more olive oil over the pasta, and dust with a little more grated cheese.
Eat and enjoy!

pasta finished

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