Bowtie Aglio from Maggiano's
4 servings
Ingredients:
Bowtie/Farfalle Pasta 1.5 Lbs
Soybean Oil 1 Tablespoon
Salt 1 Tablespoon
Aglio Butter (see recipe below) 12 Ounces
Sundried Tomatoes 8 Tablespoons
White Wine Sauce 1 ½ Cup
Broccolini ½ Lb
Spinach ¼ Lb
Grated parmesan 4 Tablespoons
Grated parmesan 4 Tablespoons for garnish
Procedure:
1: Bring some water to a boil and add 1 tbsp soybean oil and 1 tbsp salt then add your Bowtie pasta. Cook for about 5-7 minutes or until pasta is soft.
2: Drain and reserve
3: in a sauté pan heat aglio butter (see recipe) for approximately 20 seconds, then add your broccolini, sundried tomatoes, and White Wine sauce. Bring to a simmer then add the reserved bowtie pasta.
4: Bring back to a simmer then ad Grated Parmesan and gently fold into the pasta.
5: Place in 4 individual servings or 1 large bowl for family style and sprinkle with remainder parmesan. Enjoy!
Aglio Butter Recipe
Ingredients:
Whole Butter ½ pound
Extra Virgin Olive Oil 1 Cup
Minced Garlic 2 Tablespoon
Parsley 1 Tablespoon
Basil 1 Tablespoon
Chopped Calabrian Peppers 1 Teaspoon
(Red Pepper Flake Substitute) 1 Teaspoon
Salt and pepper 1 Teaspoon
Lemon Juice 1 Tablespoon
Procedure:
1: Let butter rest at room temperature for about 30 minutes until softened
2: Rough chop the basil and parsley
3: In a mixing bowl using a hand mixer or a stand mixer, whip butter until fluffy. This will take around 1 ½ to 2 minutes
4: Turn the mixer off and add the calabrian peppers (or red pepper flake substitute) basil, parsley, lemon juice, garlic, salt and pepper.
5: Turn the mixer on medium to low and slowly add the extra virgin olive oil.
6: Reserve for later.
White Wine Sauce
Ingredients:
Soybean Oil ½ Tablespoon
Yellow Onion, diced 1 Tablespoon
Minced Garlic ½ Tablespoon
Corn Starch 1 Teaspoon
White Wine ¼ Cup
(chefs choice but we recommend a nice Chablis)
Chicken Base 1 Teaspoon
Chicken Broth 2 Cups
Salt and Pepper 1 Teaspoon
Procedure:
1: Place a medium sauce pan on medium-low heat, add your soy bean oil and onions and cook for about 5 minutes or until onions are soft.
2: Add minced garlic and cook for an additional 2 minutes
3: Add white wine and reduce by half
4: Take corn starch and mix with 1 cup chicken broth
5: Add the rest of the chicken broth to the sauce pan and let come to a boil
6: Add the chicken broth and corn starch mixture to the boiling sauce.
7: Strain through a fine sieve and hold.
