Gaby Dalkin is serving up a White Wine Chili Flake Pasta recipe from her book, “Eat What You Want.”
White Wine Chili Flake Pasta
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 pound (455 g) small yellow cherry tomatoes
- 8 cloves garlic, finely minced
- 1 cup (240 ml) white wine
- Kosher salt and freshly cracked black pepper
- Zest and juice of 2 lemons
- 1⁄4 cup (13 g) finely chopped fresh parsley
- 10 ounces (280 g) Malfadini or linguini
- 1 cup (100 g) toasted homemade chunky garlic breadcrumbs (recipe below)
HOMEMADE CHUNKY GARLIC BREADCRUMBS:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 slices french bread (a few days old), torn into very small pieces (about 1 1⁄2 cups/250 g)
- 2 cloves garlic, chopped
- 1⁄2 teaspoon kosher salt
- In a large skillet, melt the butter in the olive oil. Add the red pepper flakes and tomatoes and sauté until the tomatoes start to burst. Add the garlic and sauté until fragrant, about 30 seconds. Add the wine, a pinch of salt, and plenty of black pepper, and bring to a simmer. Let the wine cook down for 2 to 5 minutes.
- Add the lemon zest and season with salt and pepper. Sauté for 1 minute to release the flavor. Stir in the parsley and half the lemon juice, or more as needed. Toss to combine.
- Cook the pasta according to the package directions. Drain and toss the pasta with the sauce and season with salt and pepper as needed. Toss with the breadcrumbs. Serve immediately.
Homemade Chunky Garlic Breadcrumbs:
Makes About 2 Cups (185 G)
- Heat the olive oil and butter in a large nonstick skillet over medium heat. When the butter has melted, add the bread and sauté for 3 to 5 minutes, until it starts to turn golden brown. Sprinkle with the garlic and salt and continue to sauté for another 1 to 2 minutes, until fragrant and toasted. Remove from the heat and transfer to a paper towel-lined plate to drain any excess oil. Use as needed or store in an airtight container at room temperature for up to 4 days.