Marcello:
Penne with yellow tomatoes and basil
- 4 large vine ripened yellow tomatoes
- 5 large basil leaves
- 1/2 cup grated parmesan
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of salted butter
- salt and pepper to taste
Coat the bottom of a saute pan with the olive oil. Add the diced
tomatoes. On medium heat cook the tomatoes. When the tomatoes start to
become a little saucy add the butter. Cook pasta to al dente, strain
and add to the sauce. Add the julienne of basil and parmesan. Serve
immediately.
Francesco:
Butternut squash ravioli with brown butter and sage
- 1 pound of ravioli
- 2 tablespoons of salted butter
- 6 fresh sage leaves
- 1/2 cup grated parmesan
In a heated saute pan add the butter. Let it brown, but not burn. Add
the sage. When the ravioli is cooked, drain it and add to the brown
butter and sage. Coat the ravioli with the brown butter, transfer
to a plate. Add parmesan and serve immediately.