In the hot Summer months people like to eat light and tonight we have a meatless dish that’s tasty and easy to make. Italian is on the menu as we grab a Bite with Belkys.

The Chef: Joshua Viera
The Restaurant: Pipalato in Pembroke Pines
The Dish: Summer Pasta Alle Erbe

6 oz. quick-cooking leafy greens (arugula, spinach, basil)
2 tbs. olive oil
1 garlic clove, minced
1/2 tsp. salt
pinch of red pepper flakes (to taste)
1/4 cup starchy water (from pasta)
12 oz. capellini
1 tsp. fresh thyme
1 tsp. fresh marjoram
8 cherry tomatoes (quartered)
Fresh mozzarella balls to taste

Method of Preparation:
-Start by removing stems and coarsely tearing the arugula, spinach and basil into bite-sized pieces. (Two to one arugula and spinach to basil)

– Pull fresh thyme and marjoram off the stems. Mix with the greens.

– Put Capellini pasta into salted water and bring to a boil.

– Add olive oil to a pan and bring up the heat. Add tomato paste and stir. Add garlic and sauté for a minute or so more. Add kosher salt, crushed red pepper and quartered cherry tomatoes. Sauté for a few minutes, add the marjoram and thyme, then a splash of salty water. Sauté for two more minutes.

– Add pasta to the pan, then a handful of the greens and a little more water. Add the rest of the herbs a little at a time, stirring until they wilt. Finish with some olive oil.

To Plate:
Plate with fresh mozzarella and another drizzle of olive oil.

Serving suggestion: Pinot Grigio

Serves: 2

159 N. Hiatus Road
Pembroke Pines 33026

Bring in a printed copy of the recipe and get a complimentary glass of wine with your meal now through August 15.


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