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Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
From an early age, Meryl Feinstein received just a few hints about her true calling. As a young girl, she was “the kid who ordered pasta every time” her family dined out. In college, she developed a devotion for the colors and forms of Late- Italian Renaissance paintings and tapestries. Then, as a newly married woman, when her hands touched tortelloni dough in the family-home of a balsamic vinegar producer, it finally hit her: pasta.
“Art was at the center of my life for a long time, and food, too, but more like a hobby rather than a career path,” she said. “Pasta was a perfect convergence of those things– it’s such an artistic and sculptural medium. What I love about making pasta is shaping it. People ask me about fillings and sauce, but for me, I get the most joy from making each piece of pasta.”
The day after she left Italy, Meryl began studying at the Institute of Culinary Education in New York City with a singular focus– (Yes, you guessed it, PASTA)– leaving behind a career in art PR. From there, she worked the pastry and pasta lines at award-winning Chef Missy Robbins’ restaurants in Williamsburg, Brooklyn.
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