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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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By
Kathy Hanrahan, Out
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CHAPEL HILL, N.C. — Pasta is an easy option for dinner! Check out this recipe from Chef Adam Rose of Il Palio at the Siena Hotel.
Pasta Carrrettiera (Serves 2 -3)
Ingredients:
  • 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
Directions:

● 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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