- 4 oz. Casareccia pasta
- Extra virgin olive oil
- Sea salt
- 1 Tbsp Butter
- 2 cups Home made chicken stock (heat ahead of time)
- 6 to 8 Cherry tomatoes
- 4 to 6 Roasted new potatoes hut in half or quarters
- 6 to 8 Green onions, peeled of first layer and ends trimmed
- 1/4 cup Fresh grated parmigiano reggiano cheese
Once you prepare the pasta (or buy it), the preparation of this dish is quite interesting and very Tuscan!
The artisanal durum-wheat pasta is cooked in a cast iron pot with chicken broth, fresh grape tomatoes, new potatoes and green onions.
Sauté onions, tomatoes in olive oil and set aside.
Sauté pasta in olive oil and butter until well coated about 3-4 minutes at low temperature until warm to the touch. Add a pinch of salt. Then add the hot chicken stock in batches…raise temperature on burner. As chicken stock is absorbed into pasta add more until all is absorbed by pasta. Add the roasted vegetables and cover for about 4 minutes. Top with grated parmesan. Serves 2. Serve with a Primativo or Chardonnay. This brand is my favorite for the pasta in this dish.