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Trofie Pasta Fill 1 Created with Sketch.

with Golden Garlic & Heirloom Tomatoes

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 695 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
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: