Garganelli: fun pasta to say and an even more fun pasta to cook at home during the height of summer produce. Below is our recipe to accompany this delicious pasta that you can try at home. Garganelli is penne’s cool cousin, and you certainly can substitute penne (or your favorite pasta) with less flair.
1 c. dried or 2 cups fresh garganelli
1 Tbsp. cooking oil
1 c. fresh or frozen corn
2 c. summer string beans (blanched or precooked in water if you keep them large or cut into smaller pieces if you decide to not precook the beans)
1 garlic clove, minced
1 c. roasted tomatoes (roasted yourself or use Muir Glen brand fire-roasted tomatoes)
1 c. heavy cream
1 tsp. red chile flakes
Salt to taste
1. In a medium stock or saucepan, add water to fill, salt generously, and bring to a boil
2. While water is heating to cook the pasta, preheat a large saute pan over medium-high heat. Once hot, add your cooking oil. Swirl to spread oil.
3. Immediately add corn and cook until it just begins to color. Be careful of oil splatter, as the corn has a propensity to pop as it cooks in oil. At this point, add green beans and garlic and stir or toss to spread evenly with corn.
4. Once you can smell the garlic cooking (before it starts to color, which will happen quickly) add chile flakes (or omit if sensitive) and stir to combine. Add the heavy cream and reduce the heat down to medium. Cook until the cream begins to thicken, then add the tomatoes. The tomatoes will soften and dissolve a bit into the cream.
5. Once the cream turns a pinkish color and the tomatoes are distributed throughout, remove from heat.
6. Once the water comes to a boil for the pasta, add pasta and stir. Cook according to boxed directions if using dried pasta. If fresh, the pasta should take roughly 2 to 3 minutes.
7. Return the sauce to a burner on medium heat as the pasta reaches the end of its cooking time. Drain and immediately add to pasta sauce without rinsing. Stir to combine pasta with sauce and serve immediately.
If you are interested in making your own pasta, we’ve got you covered there too…