Hi-vis Pasta
This week’s special pasta features a vibrant, tangy orange sauce that’s been inspired by two things: my rediscovery of tomatoes now that the weather is warming up, and the sea of high-vis vests I see on the streets right outside our doors thanks to all the roadworks!
By now, you’ve probably heard about the ongoing construction right in front of our restaurant. It’s been a challenge, for sure, but we understand it’s all part of a bigger plan for the future. That said, the disruption has had a direct impact on our business, and we’ve seen our reservations drop by about 30%. The restaurant industry, as you know, has had a tough few years, and to be honest, many places are still finding their footing after the challenges of the past few years.
So, when you’re planning your next meal out, we hope you’ll keep us in mind. We promise that once you step inside, the chaos outside will fade away, and we’ll make sure you’re taken care of with the warmth and hospitality you’ve come to expect from us.
As for the pasta – this one’s special! I’ve used the entire jar of sundried tomatoes, both the rich tomatoes and the oil, to create a sauce that’s perfectly balanced: tangy, vibrant, and just the right amount of comforting. A splash of cream brings it all together, making it the perfect dish for a cozy mid-week meal.
Thank you for your continued support. We’re so grateful to have you as part of our pasta community, and we can’t wait to welcome you through our doors. Bookings are now open right up to the end of the year!
Hi-Vis Pasta
Serves 4-6
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
450 grams linguine
1 jar sun-dried tomatoes in oil
Olive oil, as needed
3 medium shallots, thinly sliced
½ teaspoon chili flakes
1½ cups heavy cream
2 garlic cloves
½ cup grated parmesan
Salt
Method
Bring a large pot of water to a boil. Season with 3 big pinches of salt. Add the pasta and cook until al dente, about 3 minutes less than the package directions indicate. Reserve 2 cups of pasta water and drain.
While the water comes to a boil, heat a large pot over medium-high heat. Add ¼ cup of the sun-dried tomato oil. (If you can’t extract a full ¼ cup oil from the jarred sun-dried tomatoes, add olive oil.) Add the shallots and cook, stirring occasionally, for 6 minutes, until golden and translucent, with crisp dark spots on the edges.
Spoon the sun-dried tomatoes onto a cutting board, leaving any remaining oil behind, and finely chop the tomatoes. Add the tomatoes and chili flakes to the pot. Cook, stirring constantly, for 1 to 2 minutes, until the tomatoes develop a few charred spots.
Add the cream and bring to a boil. Adjust heat to medium, and vigorously simmer the sauce while constantly stirring until the cream goes from a pale, peachy orange to a vibrant, deep orange, about 4 minutes. Season with a hefty pinch of salt.
Pull the pot off the heat and, using a microplane or the fine side of a grater, grate the garlic cloves directly into the sauce. Add the al dente linguine, parmesan and 1 cup of the pasta water. Toss to combine, return to medium heat and continue cooking for 2 to 3 minutes, stirring continuously, until the sauce clings to the pasta. Taste and add salt as needed. Add more pasta water, if needed, to loosen the sauce, and serve warm