Pappardelle With Garlic, Oven-Dried Tomatoes, Herbed Goat Ch

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
3 tablespoons	45ml	Sliced Double-Blanched Garlic - (see recipe)
1/3 cup	20g / 0.7oz	Oven-Dried Tomatoes - (see recipe),
		Cut into large pieces
3		Tomatoes - peeled, seeded, (medium)
		And chopped
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
12 oz	340g	Fresh regular or spinach pappardelle
4 oz	113g	Herbed goat cheese - cut small pieces
6		Fresh basil leaves - (to 8) - cut into chiffonade

Recipe Instructions

In a 12-inch saute pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.

Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.

After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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