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Risotto Style Pasta with Olives, Arugula and Herbs
Risotto Style Pasta with Olives, Arugula and Herbs
By All-Clad
Images
Serves
Makes 4 servings
Ingredients
- 1 shallot, peeled and thinly sliced
- 1 ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil
- ½ cup finely chopped pitted green olives
- 1 tablespoon capers, drained
- ¼ cup white wine
- 8 ounces ziti or other tubular pasta
- 3 to 4 cups chicken stock
- ¼ cup fresh basil, shredded
- 1 cup Baby Arugula
- Fresh Parmesan cheese
Procedure
Substituting Pasta for rice and cooking "risotto style" creates a creamy, delicious, flavor packed pasta dish. Following the risotto method and cooking the pasta in broth rather than water, allows the pasta to absorb all of the flavors of the ingredients used in the sauce.
In the All-Clad Sear & Steam Pan, add the olive oil and cook the shallots, minced garlic and red pepper flakes over low heat, stirring for 1 to 2 minutes until garlic and shallot are soft but not browned. Stir in the olives and capers, cook, stirring for 1 minute. Add the white wine and stir to combine. Add the pasta and stir. The pasta will become glossy as the wine is absorbed.
When wine is absorbed, begin adding the stock, ½ cup at a time. Continue stirring and adding additional stock, ½ cup at a time, until the pasta is al dente and the sauce coats the pasta. (approximately 15 minutes)
Remove the pan from the heat and add the fresh basil, stir to combine. Add the arugula and toss.
Serve the pasta with grated fresh Parmesan cheese.
In the All-Clad Sear & Steam Pan, add the olive oil and cook the shallots, minced garlic and red pepper flakes over low heat, stirring for 1 to 2 minutes until garlic and shallot are soft but not browned. Stir in the olives and capers, cook, stirring for 1 minute. Add the white wine and stir to combine. Add the pasta and stir. The pasta will become glossy as the wine is absorbed.
When wine is absorbed, begin adding the stock, ½ cup at a time. Continue stirring and adding additional stock, ½ cup at a time, until the pasta is al dente and the sauce coats the pasta. (approximately 15 minutes)
Remove the pan from the heat and add the fresh basil, stir to combine. Add the arugula and toss.
Serve the pasta with grated fresh Parmesan cheese.
Risotto Style Pasta with Olives, Arugula and Herbs
By All-Clad
Serves
Makes 4 servings
Ingredients
- 1 shallot, peeled and thinly sliced
- 1 ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil
- ½ cup finely chopped pitted green olives
- 1 tablespoon capers, drained
- ¼ cup white wine
- 8 ounces ziti or other tubular pasta
- 3 to 4 cups chicken stock
- ¼ cup fresh basil, shredded
- 1 cup Baby Arugula
- Fresh Parmesan cheese
Procedure
Substituting Pasta for rice and cooking "risotto style" creates a creamy, delicious, flavor packed pasta dish. Following the risotto method and cooking the pasta in broth rather than water, allows the pasta to absorb all of the flavors of the ingredients used in the sauce.
In the All-Clad Sear & Steam Pan, add the olive oil and cook the shallots, minced garlic and red pepper flakes over low heat, stirring for 1 to 2 minutes until garlic and shallot are soft but not browned. Stir in the olives and capers, cook, stirring for 1 minute. Add the white wine and stir to combine. Add the pasta and stir. The pasta will become glossy as the wine is absorbed.
When wine is absorbed, begin adding the stock, ½ cup at a time. Continue stirring and adding additional stock, ½ cup at a time, until the pasta is al dente and the sauce coats the pasta. (approximately 15 minutes)
Remove the pan from the heat and add the fresh basil, stir to combine. Add the arugula and toss.
Serve the pasta with grated fresh Parmesan cheese.
In the All-Clad Sear & Steam Pan, add the olive oil and cook the shallots, minced garlic and red pepper flakes over low heat, stirring for 1 to 2 minutes until garlic and shallot are soft but not browned. Stir in the olives and capers, cook, stirring for 1 minute. Add the white wine and stir to combine. Add the pasta and stir. The pasta will become glossy as the wine is absorbed.
When wine is absorbed, begin adding the stock, ½ cup at a time. Continue stirring and adding additional stock, ½ cup at a time, until the pasta is al dente and the sauce coats the pasta. (approximately 15 minutes)
Remove the pan from the heat and add the fresh basil, stir to combine. Add the arugula and toss.
Serve the pasta with grated fresh Parmesan cheese.