By Mike Edgar
The ideal way to serve a hard-working crew of cowboys and girls.
Dry pasta of your choice x 500 grams
9 Red Tomatoes Chopped
2 Shallots Sliced
3 Cloves of Garlic, Chopped
½ Cup Olive Oil
¼ Cup White Wine
2 Tbsp. Dry Oregano
1 Tbsp. Salt
1 Tbsp. Black Pepper
¼ Cup Chopped Parsley
10 Basil leaves
¼ cup parmesan cheese grated
3 Balls Bocconcini Cheese
2 Tbsp. Butter
1. Heat olive oil in large saucepan.
2. Add garlic, shallots, salt, pepper, oregano, white wine and tomatoes. Let that stew for 15 minutes at medium heat, constantly stirring to prevent burning.
3. When the tomatoes have broken down into the olive oil, remove from heat and puree in a blender, return to pan.
4. Cook your pasta, strain when finished.
5. Bring your sauce back to a boil and whisk in the butter.
6. Add cooked pasta to the sauce, toss in the parmesan cheese and parsley and transfer to a serving bowl. Tear pieces of bocconcini and basil on top of the pasta, drizzle with olive oil and serve. Serves four to five people.
ABOUT THE CHEF:
Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.