Weeknight dinners at our place are all about keeping things functional yet exciting. We’re surrounded by food most days of the week, but like many, we’re always hungry for new ways to simplify our lives (without sacrificing any flavour!) We make pasta at least once a week, mostly because it’s just so darn easy — just throw together a few ingredients in a pan, and depending on how much time you’ve got, you could have dinner ready to go in the time it takes to cook the noodles.
All-Clad‘s Copper Core Pasta Pentola, (a 7 quart stock pot designed with a colander insert) enables easy lifting and draining of cooked pasta without the need to drain at the sink, which officially makes weeknight dinners even easier to put together. Combining the performance of copper with the strength and easy-to-maintain stainless steel makes this lust-worthy pot both sleek and durable, and it’s practically been a permanent fixture on our stovetop since we acquired ours.
It also works overtime in the kitchen, and can be used to steam and blanch anything from vegetables to shellfish. Preparing stock with it is also a breeze: the insert easily removes from the pot, quickly taking care any ingredients you’d like to discard. Kitchen win! Speaking of wins — we’re currently giving away a brand new All-Clad Copper Core Pasta Pentola on our Instagram feed (worth over $500!) CLICK HERE TO ENTER!
You can also visit 12daysofallclad.ca for an extra bonus entry, or if you don’t have an Instagram account.
This is a perfect 8 minute recipe that truly fits the bill if you’re looking for a simple, unfussy, yet luxurious meal.
Pappardelle Aglio E Olio with Burrata and Pomegranate
- 200 g dried pappardelle noodles
- 2 teaspoons extra virgin olive oil plus more, to serve 6 garlic cloves, finely sliced
- 1 teaspoon dried chili flakes
- 1/4 cup finely chopped cilantro
- salt and pepper to taste
- 1/4 freshly grated parmesan cheese
- torn burrata to serve
- handful of roughly chopped walnuts to serve
- handful of pomegranate seeds to serve
Bring water to a rapid boil, and cook pasta according to package directions. Reserve about 1/3 cup of the starchy pasta water.
Meanwhile, warm up olive oil in a skillet on medium high heat. Add sliced garlic, and
cook, stirring frequently, for 2 minutes, just until they begin to get slightly golden. Garlic can burn very easily, so be careful not to overcook.
Add chili flakes, stirring well, and let cook another minute. Add the reserved pasta water to the skillet, and let water boil for 3-4 minutes or so. Add a pinch of salt, to taste. Add cooked noodles and cilantro to the pan, and toss everything together until well combined. Add parmesan cheese, toss together. Let rest for 2 minutes before serving with torn pieces of burrata, roughly chopped walnuts and a handful of pomegranate seeds.
Finish pasta with another drizzle of good quality extra virgin olive oil, freshly cracked black pepper and serve.
Disclaimer: This post was sponsored by All-Clad Canada. All opinions are ours.