This recipe uses the "one-pan finish" technique. By finishing the pasta directly in your All-Clad pan, the bonded stainless steel distributes heat evenly to create a silky sauce that clings to every bowtie.

TYPE MAIN COURSE
SERVES 4 - 6
DIFFICULTY EASY
PREP TIME 15 MINUTES
COOK TIME 15 MINUTES

Ingredients

 

  • 1 lb (454g) Farfalle (bowtie pasta).
  • 1 bunch asparagus (trimmed and cut into 2-inch pieces), 1 cup artichoke hearts (halved), 1/2 cup sun-dried tomatoes (julienned, oil-packed preferred).
  • 1/2 cup Kalamata olives (pitted), 3 cloves garlic (minced), 1/4 cup olive oil (use some from the sun-dried tomato jar for extra flavor).
  • Fresh thyme sprigs (as seen in photo), 1/2 cup freshly grated Parmesan cheese, red pepper flakes (optional).
  • 1/2 cup reserved pasta water.

 

A close-up of a hand using tongs to flip a golden-brown cauliflower steak in a stainless steel pan, set in a bright kitchen. Cooking in focus.A close-up of a hand using tongs to flip a golden-brown cauliflower steak in a stainless steel pan, set in a bright kitchen. Cooking in focus.

Directions

  1. In your D5 Stainless Polished Stockpot 8 Qt , cook the farfalle in salted water until just before al dente (about 2 minutes less than the package says). Crucial: Reserve 1 cup of the starchy pasta water before draining.

  2. While the pasta cooks, heat 2 tbsp of olive oil in your All-Clad D3 Stainless Mother of All Pans 6-qt over medium heat. Add the asparagus and sauté for 3–4 minutes until bright green and tender-crisp.

  3. Add the garlic, sun-dried tomatoes, artichoke hearts, and olives. Sauté for another 2 minutes until fragrant.

  4. Add the drained pasta directly into the All-Clad Mother of All Pans. Pour in 1/2 cup of the reserved pasta water and the remaining olive oil.

  5. Increase heat slightly and toss vigorously. The starchy water and oil will create a light, silky sauce that coats the pasta.

  6. Turn off the heat. Fold in the Parmesan cheese and top with fresh thyme sprigs and red pepper flakes as pictured.

Pro Tip

Since this pan has high sides and a wide base, it is excellent for oven-finishing. If you want a crispy, toasted cheese topping, sprinkle extra Parmesan on top and place the entire pan under the broiler for 2–3 minutes until golden brown.

RECIPE BY THE ALL-CLAD KITCHEN