Pasta primavera | Berta's Kitchen

PREP TIME: 15 MINS

COOK TIME: 45 MINS

SERVES: 4

PASTA PRIMAVERA WITH PAPPARDELLE

Pappardelle is a wide, flat noodle pasta that creates a beautiful presentation. If you don't have it, don't worry! Any sort of noodle pasta is fine with this dish. Shrimp pairs beautifully with this dish too!

INGREDIENTS

2 tbsp extra virgin olive oil
1 pack cherry tomatoes
2 large shallots, sliced thin
3 garlic bulbs, sliced thin
2 zucchini, sliced thin
1 fennel (optional), sliced thin (use mandolin if possible)
1/2 c Passata (optional)
Kosher salt, to taste
1/4 tsp crushed red pepper flakes (more to taste)
1/2 c white wine or dry brandy
1 lb Pappardelle pasta
1 tbsp each of fresh chives, tarragon, basil
2 tbsp of butter
Ricotta Salata, sliced thin (optional but I highly recommend)

INSTRUCTIONS

Heat extra virgin olive oil on medium high heat, and when oil is blistering, put in grape tomatoes, to caramelize till light brown seasoning with kosher salt
Once tomatoes are brown, pour in white wine and deglaze pan with white wine (gently scraping up brown bits with wooden spoon on bottom of pan). Bring sauce to a simmer.
Once liquid reduces to half, add sliced fennel and/or shallots until translucent, about 5 minutes, then add garlic and RPF till fragrant- about 30 seconds.
Add sliced zucchini and let soften. About 2 minutes.
At this point, if you want more of a tomato sauce consistency, you can add 1/2 cup passatta and let simmer 5 minutes.
Add two tbsps of unsalted butter and whisk till thickens, and take sauce off heat.
Cook pasta till al dente (very important because you cook pasta in pan sauce) and reserve one cup of pasta water.
Slowly fold pasta al dente pasta into vegetable sauce. Add pasta water as needed for correct sauce consistently. When pasta and vegetables are mixed, take off heat and season.
Add fresh herbs and fold into pasta dish. Taste pasta and add kosher salt and fresh lemon juice (acidity to brighten) as needed.
Seasoning tricks: Add kosher salt if too bland, add fresh lemon juice & fresh herbs for brightness. Once pasta tastes perfect, slice over ricotta salata and serve immediately!

A FINAL NOTE

I sometimes call this a non-recipe, recipe. The main thing to note here is how a pan sauce is brought together, from the initial sauté of vegetables and then deglazing the pan. Add thickness to the sauce with something like passata or even butter and then adjusting things at the end with herbs or lemon juice.

Once the technique is learned the possibilities are endless and can be adjusted to your flavor preferences or what vegetables are in season.

Another tip is to use a mandolin or similar vegetable slicer. A good mandolin can be an investment but will serve you for years. Most are dishwasher safe and many smaller options work great too.

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