View high resolution
Whole Wheat Pasta with Toasted Garlic and Ricotta Salata in a Cinnamon Brown Butter Sauce
This was inspired by a dish I had in 2008 at Lula Cafe, a seasonal restaurant in the Logan Square neighborhood of Chicago.
2 servings Whole Wheat Pasta (I used rigatoni)
2 1/2 Tbsp Salted Butter
3 cloves Garlic, slivered
1 Tbsp Ground Cinnamon
2 Tsp Sugar
1/8 cup Ricotta Salata, crumbled
2 Tbsp Extra Virgin Olive Oil
Bring water to a boil in a large pot with a bit of olive oil and a couple pinches of salt. Add pasta and cook until al dente, drain and set aside. In a pan, heat a bit of olive oil and brown slivered garlic slightly, being careful not to burn. Remove from heat and set aside. In a medium-sized saute pan, melt butter with 1 Tbsp of olive oil over low heat. Stir the mixture until it begins to brown. Remove from heat. Add cooked pasta and garlic and toss to coat well. In a small bowl, mix cinnamon and sugar. Sprinkle slowly over pasta and toss until coated. Transfer to dishes and top with crumble ricotta salata. Serve hot.
Speaking of that trip to Chicago, I snapped this picture in the park, still love it.