Pasta with Wild Garlic

Pasta with Wild Garlic

Wild garlic is one of the first signs of spring at the farmer's market.

Pasta with Wild Garlic

Adapted from Jamie Magazin März/April 2012


2 Tbsp olive oil
2 shallots, diced
1 bunch wild garlic, coarsly cut
400 g passatta or canned tomatoes
sherry vinegar
salt and pepper
500 g pasta
parmesan, grated


In a skillet, heat the oil and fry the shallots on medium-low heat until translucent. Add the wild garlic and fry until wilted. Add the passatta, a splash of vinegar and salt and pepper to taste. Simmer on low heat until slightly thickened. Cook the pasta until al dente. Drain, add the pasta to the skillet and toss with the sauce. To serve, sprinkle with parmesan.

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