Prep Time: 30 min Total Time: 30 min
30 Rigatoni pasta, cooked, drained
2 tablespoon white onion, chopped finely
2 garlic cloves, minced
1 teaspoon extra-virgin olive oil
3 Roma tomatoes, peeled, seeded, diced
1 teaspoon thyme
salt to taste
1/8 teaspoon cayenne pepper, or according to taste
6 ounce package Mesclun greens or spinach or arugula
1-1/2 teaspoons White Truffle oil
1/2 teaspoon Fleur de Sel French salt
2 teaspoons Balsamic vinegar for garnish
In a saucepan over medium high heat saute onion and garlic in olive oil until soft; add tomatoes,
thyme, salt and cayenne pepper, lower the heat and simmer for 15 minutes. Remove from heat and cool. Stuff rigatoni
with cooled filling.
Put a 2-inch ring mold on a serving plate (I use an 8 oz. empty tomato paste can with both ends
removed). Put 5 stuffed tubes upright inside the mold.
In a large bowl toss together the greens and truffle oil.
Make a bouquet with 6 or more green leaves in your hand; insert in the center
of the ring; remove the ring, sprinkle with French salt;
decorate the plate with balsamic vinegar (see my photograph).
Repeat this same process with each serving plate and serve.
recommendation: Pinot Gris; Chardonnay|