Pasta Sonoma Golden Egg Pappardelle with Scallops, Spinach & Roasted Tomatoes

We are excited to share our first cooking video in a series filmed with professional chefs in Italy! This one is from the beautiful Hotel Santa Caterina in Amalfi. Chef Domenico Cuomo demonstrates his recipe especially prepared for our Golden Egg Pappardelle with Scallops, Spinach and Roasted Tomatoes. Chef Cuomo’s dish reflects the quintessential Amalfitani culinary tradition . . . abundant seafood! So Californian and SO easy. Get out in the kitchen and have fun cooking your pasta!


Pasta Sonoma Golden Egg Pappardelle with Scallops, Spinach & Roasted Tomatoes

Ingredients

10 oz. Pasta Sonoma Golden Egg Pappardelle
3 Tbs. olive oil
1 shallot, chopped
10 oz. scallops, sliced if large
2 oz. white wine
1 lb. baby spinach, well washed
1 cup oven roasted tomato (tomato confit)

Tomato Confit:
1 lb. cherry tomatoes, halved lengthwise
2 sprigs fresh thyme
1 t. sugar
½ t. kosher salt
pepper

Instructions

Serves 4.

Tomato Confit: Heat oven to 150˚, and place rack in the middle. Combine all ingredients and place on a baking sheet. Roast for 1 hour until tomatoes are deep red, but still holding their shape. Let cool. Discard thyme.

Cook pasta according to package instructions. Reserve ½ cup cooking water prior to draining pasta. Meanwhile, in a large sauté pan, heat olive oil over low heat. Add shallot and sauté until softened. Then add scallops and white wine, cook about 1 minute turning the scallops gently, and remove from heat. When pasta is cooked, return the scallops to the heat, and add pasta to the pan. Toss for a minute or two until the scallops are barely cooked, and pasta is well coated. Add a little cooking water if pasta needs more moisture.

In a separate pan, sauté the spinach with olive oil, season to taste and keep warm.

To serve: Make a bed of spinach on 4 warmed plates. Top with pasta and scallops, then arrange tomato confit on top. Delicate and divine!