The Daily Dish

Chef Fournier's Cherry Tomato Puttanesca

Rooftop Cherry Tomato Puttanesca with Mussels

cherry tomatoes
Cherry Tomato Puttanesca at 51 Lincoln
This simple dish is a perfect way to say farewell to summer and make use of that final rush of rish, juicy cherry tomatoes.

Serves 4

16oz fresh tagliatelle
1 cup cherry tomatoes, cut in half
8 cloves of garlic, sliced
2 shallots, sliced
1/2 cup kalamata olives
1/2 cup white wine
1/4 cup julienned basil
1qt of fresh mussels
2 T butter
1/3 cup grated Parmesan

1. Heat up a large sautee pan and sautee garlic and shallots until fragrant
2. Add mussels and sautee until they are just about to open.
3. Toss in tomatoes and olives
4. Deglaze the pan with white wine
5. Once mussels are open, add in butter, basil and parmesan. Toss well.


Chef Jeff Fournier of 51 Lincoln in Newton Highlands is participating in the Second Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. He sent us this recipe to whet your appetite for more great tastes in September.


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More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

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