Paul Newman's Crispy Pasta Recipe

ingredients

24 ounces dried orecchiette
3/4 cup vegetable oil, divided
2 tablespoons slivered garlic
5 cups small broccoli florets
1/3 cup dry white wine
1/4 cup fresh lemon juice
3 tablespoons balsamic vinegar
6 tablespoons unsalted butter, cut into chunks, softened
1/2 cup toasted pine nuts
1 cup freshly grated Parmesan cheese, divided
salt, to taste
fresh ground black pepper

directions

Cook pasta until tender, but firm. Drain and rinse in cold water, drain well.

Have ready two medium saute pans. Heat 1/4 cup oil in each until smoking.

Add pasta carefully to each pan, dividing equally. Spread out in even layers and cook for about 3 minutes, or medium brown on underside. Turn pasta over and cook, WITHOUT stirring, until browned on the other side. Transfer pasta and oil in a large bowl and keep warm.

Heat remaining 1/4 cup oil in one pan until hot. Add garlic and broccoli, saute and toss for about 5 minutes. Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.

Transfer to 13" X 9" flame-proof baking dish.

Add pasta, vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted. Add 1/2 cup of cheese and toss again.

Serve with remaining cheese and additional fresh ground pepper.

nutrition data

923 calories, 50 grams fat, 92 grams carbohydrates, 25 grams protein per serving.

reviews & comments

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