Cook Like the Pros: Il Palio's Pasta Carrrettiera
Check out this recipe from Chef Adam Rose of Il Palio at the Siena Hotel.
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- 2-3 portions of desired pasta
- 1.5 liquid oz. extra virgin olive oil
- 2 Tbsp. minced garlic
- 1 tsp dried oregano (Sicilian if you have it)
- 1.5 tsp red chili flake
- 4oz. white wine
- 2-3 cups fresh arugula (not packed down)
- 2-3 Tbsp. grated Grana Padano or Parmigiana as needed to taste
- Salt and black pepper to taste
● Bring pasta water to a boil and salt
● Add the pasta and start your timer
● Heat olive oil in pan on moderate heat
● Add garlic, chili flake and oregano
● Remove pan from heat and add the wine and lower the temperature
● Return the pan to the heat and allow it to reduce almost dry
● Add pasta water 1-2 oz. at a time as needed to keep the pan simmering until pasta is done cooking
● Reserve a cup of pasta water then strain the pasta, when it is a little underdone, and add it to the pan
● Continue to add the water 1-2 oz. at a time, stirring and tossing the pasta until it reaches desired texture and the water, wine and oil start to form a sauce that coats the pasta
● Add the arugula and stir / toss
● Remove the pasta from the heat and add grated cheese and stir / toss it in
● Taste the pasta
● Season as desired with salt, pepper and cheese
● Stir / toss in a second round of arugula and serve
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