Recipe information
Yield
Makes 4 to 6 Servings
Ingredients
3
tablespoons extra-virgin olive oil
1
1/2 ounce cherry tomatoes
2
large garlic cloves, minced
1
teaspoon grated lemon peel
1
/4 teaspoon dried crushed red pepper
2
large heads of frisée (about 1 pound), coarsely chopped
12
ounces farfalle (bow-tie pasta)
4
tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1
/2 cup freshly grated Parmesan cheese
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Preparation
Step 1
Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
Step 2
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Step 3
Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.