Farfalle with Wilted Frisée and Burst Tomatoes

Ingredients for Farfalle with Wilted Frisée and Burst Tomatoes

• 45ml extra-virgin olive oil

• 850ml cherry tomatoes

• 2 large garlic cloves, minced

• 1 teaspoon grated lemon peel

• 1/4 teaspoons dried crushed red pepper

• 2 large heads of frisée (about 450g ), coarsely chopped

• 350g farfalle (bow-tie pasta)

• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces

• 60g freshly grated Parmesan cheese

How to make Farfalle with Wilted Frisée and Burst Tomatoes

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 240ml cooking liquid.

Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 60ml fuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.