Chef Daniel Gorman from Henley made Charred Tomato Chitarra – a summer pasta dish. (see recipe below) Henley is located inside the Kimpton Aertson Hotel at 2023 Broadway, Nashville, TN 37203. For more information visit www.henleynashville.com.
Charred Tomato Chitarra
* Chef Daniel makes his own Farro Chitarra pasta from scratch at Henley, but feel free to substitute angel hair pasta or spaghetti when you make this at home!
1/2 oz Grape Seed oil
1 pint Cherry tomatoes, mixed
1/2 cup Zucchini or Yellow Squash, medium dice
1 tsp Garlic Minced
1 tsp Minced Calabrian Chili
2 oz White Wine
8 oz Cooked Pasta (your choice)
1 tbsp Torn Lemon Basil (sweet basil will work)
1-2 oz Good olive oil, extra virgin
Salt & black pepper to taste
squeeze of fresh lemon juice
Ricotta Silata cheese for garnish
In a 10”-12” sauté pan add grape seed oil and turn on high heat. Once pan is heated add cherry tomatoes. Allow tomatoes to cook for about 1 minute on one side before flipping. After turning the tomatoes add squash and cook for another minute. Turn heat down to medium and toss in garlic and chili, cook for about 30 seconds. Deglaze pan with white wine and reduce by 2/3’s. Once pasta is cooked add pasta directly from the water to the pan (you want to be sure to add some of the pasta cooking water), turn heat back up to high toss in basil, olive oil and season with salt and fresh cracked pepper. The water, oil and tomatoes juice should form a simple and quick pan sauce. Turn pasta into your best summer pasta bowl, add just a squeeze of fresh lemon juice and top with shaved ricotta silata.