Monday, May 4, 2009

Ventagli di Mano with Artichokes & Olives in Tomato Sauce

The world of pasta shapes to me is limitless. Sure there are plenty of different shapes out there, but that doesn't mean they are the only ones. Pasta is about fun and being creative. The main reason for pasta was to use up leftovers in a way that could feed more people than what you already have. That is a creative process on its own. This is a pasta shape I created called Vantagli di mano or "Hand fans." Here I have paired them with a hearty vegetable ragu that works perfectly to catch the sauce between all the crevasses in the pasta. You can still use a standard pasta shape instead of this one, or feel free to be creative and think of your own pasta shape.

TT = to taste

1) 1x Basic Pasta Dough – Ventagli di Mano Recipe
2) 3-4T Olive Oil
3) ½ Yellow Onion – julienne
4) 2 Lg. Garlic cloves – thinly sliced
5) 3 Lg. Sprigs of fresh thyme
6) 2 Lg. Globe Artichokes – cleaned & sliced
7) ½ c. Oil Cured Olives – Pitted & coarsely chopped
8) 1 - 28oz can of San Marzano Whole Peeled Tomatoes, run through food mill or crushed by hand
9) TT Sea Salt
10) TT Fresh Ground Black Pepper
11) About ¼ cup Chopped Flat Leaf Parsley
12) Extra Virgin Olive Oil, for Garnish
13) Pecorino Romano or Parmiggiano Reggiano Grated, for garnish

1) Add Oil to Lg. Saute pan over low heat
2) Add Onions, garlic & thyme and saute until onions have softened, about 20 minutes
3) Add artichokes and raise heat to medium - med high
4) Saute for 5-10 minutes
5) Add Olives and tomatoes and bring to boil
6) Reduce to simmer and cook until artichokes are tender and sauce has thickened, about 20-30min.
7) Add salt and pepper to taste
8) Keep Warm
9) Bring Salted water to boil
10) Once pasta has rested divide into 6 pieces
11) While working with one piece, keep the rest wrapped in plastic
12) Roll pasta out to 3 times on setting number 4
13) cut pasta into 1 1/2" X 2 1/2" rectangles
14) Starting at one end, fold rectangle into accordion shape.
15) Pinch one end and twist lightly into a hand fan shape.
16) Dust pasta with flour and reserve
17) Drop pasta into boiling water
18) Once pasta rises to top, let it cook for 30 more seconds, then add cooked to large saute pan with the sauce.
19) Add parsley to pan and toss.
20) Transfer to individual bowls and garnish with extra virgin olive oil, and cheese
21) Serve immediately

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