Author: Kara Mae Adamo
In the following dish, sauté California Endives to soften the normally bitter taste and bring out the slightly sweet, sophisticated flavor. The slightly tart flavor of the dried tomatoes pairs well with the endives as they simmer with the garlic and shallots. Then the sauce is tossed in with the pasta and the salty taste of the freshly shaved parmesan cheese to create the perfect balance of flavor and texture for this meal.
If you’re looking to pair a wine with this dish, it is important not to overwhelm it with a strong, tannic wine because of the tomatoes. For a white wine, I would go with a refreshing, balanced Pinot Grigio, Sauvignon Blanc or Gruner Veltiner. Although, it must be said, Endive pairs wonderfully with a nice Chardonnay as long as it’s not too sweet. If you wanted to go with a classic red—the more traditional choice for a dish like this—go with a ’04 Perequita. This soft, fruity red is delicious and won’t overpower the tomatoes. Other options are a sweet Dolcetto or a Chianti Classico Reserva.
This recipe is designed to serve 12 (1 cup of pasta and 1 cup of sauce per person)
3 tablespoons olive oil (not cold-pressed)
½ cup chopped shallots
1 tablespoon minced garlic
12 whole (3 qt. sliced) California Endive
1 quart. grape tomatoes, halved
1 cup chopped dried tomatoes
1 quart. vegetable broth (fat free and low sodium)
1 cup freshly sliced basil leaves
3 quarts cooked orchiette or penne pasta
1 ½ cups shaved parmesan cheese
The prep time for this dish is 15 minutes; the cook time is 10 minutes.
In a large skillet, heat oil over a medium-high heat. Add the shallots and sauté for 1 minute. Stir in the garlic and continue to cook for about 20 seconds. Add the sliced endive and sauté everything together for 3-4 minutes.
Stir in the grape tomatoes and dried tomatoes and continue to cook for 2-3 minutes, stirring often. Add the vegetable stock and bring everything to a boil. Reduce the heat and simmer for about 3-4 minutes. Stir in the basil.
Place 1 cup of hot, cooked pasta into a hot pasta dish. Ladle 1 cup of the endive-tomato sauce over the pasta and toss everything together to coat. Top it off with 2 tablespoons of parmesan cheese and serve warm.
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