If you are in the mood for fine Italian food and would like a pleasant dining experience, head over to any one of DePalma’s three convenient locations.

Pasta Margherita

Ingredients

Serves 4

1 lb. (16 oz) rigatoni egg pasta

1 medium red onion, cubed into 1/2 inch cubes

1/4 cup olive oil

8 cloves garlic, minced

1/2 cup white wine (pinot grigio)

20 basil leaves

1/2 of a 28 oz. can of crushed tomatoes

2-4 oz. balls of fresh mozzarella chopped into 1/2 inch cubes

Salt and pepper to taste

Layer the basil leaves on top of each other, roll them lengthwise and then cut crosswise into 1/4 inch strips.

If you are using dried pasta and it will take you 10 minutes to cook it – start the sauce when you add the pasta to the water. If you are using fresh pasta, start the sauce first and cook the pasta toward the end of the sauce-making process.

Add olive oil to a saucepan and heat on medium heat. After 2-3 minutes, once the oil is hot, add the cubed onion.

After 60 seconds add garlic. Cook onions and garlic until they start to soften.

Deglaze w/ wine – (now would be a good time to start your fresh pasta).

Add salt and pepper, toss, add tomato, toss and cook 2-3 minutes.

Drain pasta & add to saucepan, toss w/ basil, place in serving bowl, add mozzarella and serve.

Buon Appetito!

Special Thanks:
DePalma’s Italian Café
401 E. Broad Street