There are certain things in life that you just don't pass up. While this could obviously go in a lot of directions, let's keep it in the food spectrum for now (for relevancy's sake, of course): a donut that's still warm, pizza while you're in New York City or Chicago, your favorite kind of cake on your birthday, the most perfect strawberry you've ever seen, times two. And of course, everything bagel pasta: what?
Created by the minds at Sfoglini (exactly), they're an old-school New York based pasta emporium that focuses on seasonal, unique flavors. Think rye, ramp (in the warmer weather, of course), chili pepper and tons more. Including, yes, everything bagel fusilli, which is speckled with poppy seed, sesame seed, salt, garlic and onion: zing.
Now while everything bagels have a lot of flavor to stand on, and while this pasta could be perfectly perfect with just an added dash of salt and a drizzle of olive oil, I really wanted to take this already over-the-top invention and give it a little added oomph, a little push to the edge.
For this recipe, you will need:
1/2 pound of Sfoglini's Everything Bagel Fusilli
3-4 sun dried tomatoes, sliced
1 clove of garlic, minced
1 cup of olives (a mix is fine), chopped
1 cup of small tomatoes, any variety, halved
2 scallions, thinly sliced
2 cups of lacinato kale, chopped
Salt & pepper
If you're not in NYC, you can always find Sfoglini's signature flavor online - you could also pull this off with whatever pasta you have on hand. It won't be the same, but it will still be delightful.
Begin by getting some salted water boiling over high heat. Once the water comes to a rolling boil, add your pasta and cook according to the package instructions. Meanwhile, in a large sauté pan (or, if you're like me and own no such thing, you can introduce your wok to pasta night) over medium heat, add some olive oil and add your sun dried tomatoes to get them softening.
After about one minute, add your garlic and stir together to avoid burning. Add your salt (sparingly) and pepper and continue to stir. After another minute, add your olives and tomatoes. Cook together for about 2-3 minutes or just long enough for the tomatoes to soften but not completely flatten. At the last moment before your pasta has finished cooking, add your kale to quickly wilt but not overcook.
When the pasta still has about a minute left. reserve about 1/2 cup of your pasta water and drain the rest. Quickly transfer your al dente pasta to the sauté pan and finish cooking with the reserved water added. Toss together until the olives, tomatoes and kale are evenly dispersed.
Serve with a sprinkling of scallions and a pinch more salt and pepper, if needed.
I know, I know: everything bagel pasta should totally be served with a cream sauce, right? Something akin to cream cheese, lox, the typical bagel works? Not here, it isn't. And trust me, you won't miss it for a moment. The pasta itself turned out to be very subtle, so the flavors added only enhanced what you expect from a really good bagel shop: just enough salt, a hint of garlicky sweetness, the bite of onion and the toasty-ness from the seeds. Forgetaboutit.