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Paul Newman's Crispy Pasta Recipe




Source of Recipe


CD Kitchen
Paul Newman's Crispy Pasta Recipe


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 pepper
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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.