Pasta “Moulinier Style”

Name: Pasta “Moulinier Style”
Yield: Serves 4
Cuisine: American
Ingredients: 2 large ripe, red tomatoes, cored, quartered; 4 cups Rich Brown Chicken Stock; ¼ cup freshly grated Parmigiano-Reggiano; ¼ pound yellow, waxy potatoes, peeled, cut in ¼-inch-thick slices; ¼ pound yellow, waxy potatoes, peeled, cut in ¼-inch-thick slices; ¼ pound red onion, thinly sliced; 1 bunch scallions, cut into 2-inch pieces; 6 tablespoons unsalted butter; 3 tablespoons olive oil; 1 large sprig fresh basil, stemmed, stems and leaves saved; 1 large sprig fresh basil, stemmed, stems and leaves saved; 1 clove garlic, peeled; salt and freshly ground pepper; salt and freshly ground pepper; 14 ounces tubular artisanal durum wheat pasta, such as macaroni or penne; 14 ounces tubular artisanal durum wheat pasta, such as macaroni or penne; 14 ounces tubular artisanal durum wheat pasta, such as macaroni or penne

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

The interesting thing about this dish is that it cooks dried pasta just like risotto. Because of the initial sautéing in olive oil, butter, and aromatics and the gradual additions of liquid, the resulting texture is al dente.

Ingredients

3 tablespoons olive oil
6 tablespoons unsalted butter
1 bun

Americas
United States
Pasta

Method

Heat half the olive oil in a large nonreactive skillet. Add the butter and as soon as it melts, add the scallions and red onion. Cover and sweat over low heat just until soft, about 4 minutes.

Add the potatoes, stir, and cook uncovered over medium heat for another 3 minutes, stirring the vegetables several times with a spatula.

Add the pasta, a<