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Weekend in a French Kitchen: Andrew Carmellini’s Bow Tie Pasta

Except for evening attire, Sous Chef eschews wearing bow ties. He has no aversion to eating the pasta version and neither do I. So my interest was piqued by this Saturday’s edition of Weekend in a French Kitchen from Daniel Boulud’s Café Boulud Cookbook. We feature Andrew Carmellini’s Bow Tie Pasta with Tomato, Arugula, and Mozzarella. The recipe is attributed to Andrew Carmellini, the original chef de cuisine for Café Boulud where in six years won two James Beard Awards, Food & Wine’s Best New Chef awards, and a three-star review from the New York Times. He left to open an Italian restaurant in Robert DeNiro’s hotel in Tribecca where he earned his first Michelin Star.

Andrew Carmellini's Bow Tie Pasta
Andrew Carmellini’s Bow Tie Pasta with everything summer

 

This pasta dish features some of summer’s best ingredients: tomato, garlic, basil, mozzarella, and fresh parmesan. What’s not to like? The preparation is simple, like it is for so many pasta dishes. One just needs to allow approximately 35 minutes for the fresh tomatoes to reduce in a saucepan. The sauce suits most short or small pastas that have ridges or crevices to catch the sauce, so bow ties are not essential although they are most attractive. I found that this pasta works well cold the second day as a salad or side dish.

Daniel & Andrew
Twitter photo of Daniel Boulud and Andrew Carmellini at the Bastille Day Celebration Bar Boulud this year

 

I love that Daniel Boulud suggests a wine or spirit pairing for the recipes in his book. For this pasta he recommended Vino Nobile di Montepulciano, a wine he describes as a highbrow Chianti. This is a classic wine pairing for pasta with tomato sauce. But I was time challenged and had to use whatever was on hand. It was a warm day here in Hell, so I decided to pair the pasta with a white wine and chose the 2013 Bougrier Anjou Blanc from the Loire Valley. It is a dry, medium bodied Chenin Blanc wine with notes of apple and citrus. Undoubtedly best paired with seafood, there was enough acidity to harmonize with the tomatoes. And it provided a refreshing counterpoint to the peppery arugula in the dish.

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Andrew Carmellini's Bow Tie Pasta
Andrew Carmellini’s Bow Tie Pasta
WRITTEN BY

Christy Majors

Food enthusiast, wine aficionado, BBC Food fanatic, and cookbook bibliomaniac, who suffers from an incurable case of culinary wanderlust. Creator of Culinary Diva (TM) where experiences in food, travel and wine are broken down for the home cook and traveler. Banker by day.
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7 Comments

  1. Beautiful! I wondered about eating this pasta as a cold salad, so I’m glad to hear you did and that it was good. Also, I did have the suggested wine pairing with mine, but thought that a lighter wine might have been a better match with the delicate flavors of the dish…and with the heat!

  2. Looks great. I just loved messing around with this recipe, layering all the flavors. My fav was those peeled baby cherry tomatoes, those are a new find and one I will use again and again! You are so good about educating me about wine, I am loving this aspect of your posts, thanks for taking time to share all of that.

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