Executive Chef Michael Annandono is the owner of Michaelangelo's Italian Restaurant & Wine Bar in Little Italy. He stopped by the Fox 8 studio this morning to share a recipe with Stefani Schaefer that is perfect for using garden-grown heirloom tomatoes and basil.
Chef Annandono says that this recipe is very easy to prepare and takes only twenty minutes start to finish. He also says the dish is perfect for a quick dinner or after school snack.
Click here to learn more about Michaelangelo's.
Tagliolini with Heirloom Tomato and Buffalo Mozzarella
YEILD: 8oz serving prep time: 10min. cook time: 10 min.
3T Extra virgin olive oil, filtered
1T Garlic, slivered
1½ C Tomatoes, quartered
TT Red pepper flakes, crushed
½ C Gavi or another white Italian dry wine
1 tsp Kosher or sea salt
TT Black Pepper, grinded
5 ea Basil leaves, chiffonade
3 oz Buffalo Mozzarella
1 oz Grana Padano, shaved
Bring ½ gal of water to a boil and season with salt. Reserve for cooking pasta. Sauté slivered garlic and tomatoes in extra virgin olive oil for 3 minutes. Add red pepper flakes. Remove skins from tomatoes. Add white wine, basil, salt and black pepper. Reduce wine for 4-5 minutes or desired consistency. Mix cooked pasta and sauce. Top finished pasta dish with buffalo mozzarella and shaved grana padano.