Summer Tomato Cacio e Pepe with Spinach Pasta, Feta and Chives
This recipe is sponsored by Tomato Mountain Farm
INGREDIENTS
8 oz Spinach Pasta or pasta of choice
3 tbs butter (for this recipe we used goat butter from Tomato Mountain Farm)
1 tsp fresh ground peppercorns
1/4 tsp chili flakes
1/4 tsp oregano, dried
12 oz cherry tomatoes
3/4 cup freshly grated Parmesan cheese
1 tbs fresh chives, minced
1 oz marinated feta, crumbled
DIRECTIONS
I. Bring 3 quarts of water to a boil. Salt the water until it tastes like the sea. Add in pasta and stir cooking until almost al dente (the pasta will finish cooking in the sauce). Reserve 1/2 cup of the pasta water.
II. While the pasta is cooking heat a large skillet with 2 tbs of butter on medium heat. Stir in peppercorns, chili flakes, and oregano allowing the spices to toast slightly for about 30 seconds.
III. Add 1/2 cup of pasta water to the skillet with the tomatoes and allow to cook until the tomatoes begin to break down. About 4 minutes.
IV. Stir in cooked pasta and the remaining 1 tbs butter. Once the sauce has thickened and begins to coat the pasta, turn the heat to low and add in the parmesan cheese. Toss to combine.
V. Place the pasta into a serving bowl then garnish with feta and chives. Serve hot.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
This recipe was created with local and seasonal ingredients from Tomato Mountain Farm
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