Trofie Pasta with Golden Garlic & Heirloom Tomatoes

Trofie Pasta

with Golden Garlic & Heirloom Tomatoes

2 Servings
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From the Test Kitchen

This twisted pasta comes from Liguria, a region in Northwest Italy. It’s believed that women there would sit together in chairs along the coast and twist the pasta dough while waiting for their husbands to return from fishing excursions. In this recipe, we’re preparing the dish simply, relying on the natural deliciousness of these ingredients. Seasoning frequently during cooking will develop and brighten the flavors, letting them truly shine.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    695 Cals (est.)
fresh
ingredients
Trofie Pasta with Golden Garlic & Heirloom Tomatoes
Title
  • 8 cloves Garlic
  • 1 Cherokee Purple Tomato
  • 1 Yellow Heirloom Tomato
  • 1 bunch Basil
  • ⅛ tsp Crushed Red Pepper Flakes
  • 8 oz Trofie Pasta
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the garlic cloves; smash each clove once with the side of your knife to flatten. Medium dice the tomatoes. Pick the basil leaves off the stems; discard the stems.
Cook the garlic:
2 Cook the garlic:
In a large pan, heat 2 teaspoons of olive oil on medium-low until hot. Add the garlic cloves and cook, stirring occasionally, 2 to 4 minutes, or until golden.
Add the tomatoes:
3 Add the tomatoes:
Add the tomatoes and as much of the red pepper flakes as you’d like (depending on how spicy you’d like the dish to be) to the pan of golden garlic and season with salt. Cook, stirring occasionally, 3 to 4 minutes, or until the tomatoes have softened. Remove from heat and set aside as you continue cooking.
Cook the pasta & add it to the sauce:
4 Cook the pasta & add it to the sauce:
Add the trofie pasta to the boiling water and cook 6 to 8 minutes, or until just shy of al dente. Drain the cooked pasta and transfer directly to the pan of garlic and tomatoes, reserving ¼ cup of the pasta water. Cook the pasta in the sauce on medium heat, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. Season with salt and pepper. (If the sauce seems too dry, add up to ¼ cup of the reserved pasta water to achieve your desired consistency.)
Finish the pasta:
5 Finish the pasta:
Stir in half of both the Parmesan cheese and the basil (roughly chopping the leaves just before adding). Cook, stirring frequently, 30 seconds to 1 minute, or until the cheese has melted; season with salt and pepper. Remove from heat.
Plate your dish:
6 Plate your dish:
Divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil. Enjoy!

Tips from Home Chefs

Trofie Pasta

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the garlic cloves; smash each clove once with the side of your knife to flatten. Medium dice the tomatoes. Pick the basil leaves off the stems; discard the stems.
2 Cook the garlic:
In a large pan, heat 2 teaspoons of olive oil on medium-low until hot. Add the garlic cloves and cook, stirring occasionally, 2 to 4 minutes, or until golden.
Cook the garlic:
Add the tomatoes:
3 Add the tomatoes:
Add the tomatoes and as much of the red pepper flakes as you’d like (depending on how spicy you’d like the dish to be) to the pan of golden garlic and season with salt. Cook, stirring occasionally, 3 to 4 minutes, or until the tomatoes have softened. Remove from heat and set aside as you continue cooking.
4 Cook the pasta & add it to the sauce:
Add the trofie pasta to the boiling water and cook 6 to 8 minutes, or until just shy of al dente. Drain the cooked pasta and transfer directly to the pan of garlic and tomatoes, reserving ¼ cup of the pasta water. Cook the pasta in the sauce on medium heat, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. Season with salt and pepper. (If the sauce seems too dry, add up to ¼ cup of the reserved pasta water to achieve your desired consistency.)
Cook the pasta & add it to the sauce:
Finish the pasta:
5 Finish the pasta:
Stir in half of both the Parmesan cheese and the basil (roughly chopping the leaves just before adding). Cook, stirring frequently, 30 seconds to 1 minute, or until the cheese has melted; season with salt and pepper. Remove from heat.
6 Plate your dish:
Divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil. Enjoy!
Plate your dish:
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