from: Francesca's Tavola


6(L)-8(D) oz Cooked Pasta [any long noodle] 1 oz Vegetable Oil 1 tsp Garlic (chopped) Pinch Red Chili Flakes 1 oz White Wine 2 oz Chicken Stock 1 Tbsp Butter 1 Tbsp Alouette Salt & Pepper to taste 1 oz Tomato - Roma(chopped) 1/2 oz Spinach 1/2 tsp Italian Leaf Parsley (chopped) 1 oz Parmesan (grated) 1 tsp Basil (chiffonade) 3 1/2 oz Fagattaro Sauce 2 oz Mozzarella (fresh, hand torn) 1 piece Basil Leaf 1 1/2 oz Extra Virgin Olive Oil

Plating Directions (single serving):

  1. Heat vegetable oil in saute pan.
  2. Add garlic and chili flakes and sweat (30 secs.).
  3. Deglaze with white wine and let evaporate.
  4. Add chicken stock and bring to a simmer.
  5. Fold in butter and alouette.
  6. Taste and adjust seasoning with salt & pepper as needed.
  7. Add pasta, tomato, spinach, 1 oz of olive oil, parsley, parmesan and basil. Toss gently.
  8. Plate pasta in 12" wide-rim bowl (L) or 10" round rimless bowl (D).
  9. Top with Fagattaro sauce.

Fagattaro Sauce:

80 oz Tomato 4x5 1 oz Garlic (chopped) 1 oz Basil (chopped) 12 oz Tomato Juice 8 oz Extra Virgin Olive Oil Salt & pepper to taste

Fagattaro Sauce Directions:

  1. Blanch tomatoes quickly and remove casing.
  2. Remove excess water from tomatoes by squeezing.
  3. Meanwhile, heat 1/2 oz oil in saute pan. Sweat garlic.
  4. Rough chop half of tomatoes.
  5. Place the remaining tomatoes(cooked), garlic, basil, tomato juice, olive oil and salt & pepper in blender, blend until smooth.
  6. Combine chopped and pureed tomatoes in a separate mixing bowl and mix well.
  7. Taste & adjust seasoning with salt & pepper, as needed.
  8. Prepare fresh daily.


Special thanks to Francesca's Tavola for sharing this recipe.  Please support them by checking out their curbside pick-up options and order today!