Galli Restaurant has figured out a way to get into your bikini (or board shorts) this summer without giving up your craving for pasta.
Chef Steven Gallo of Galli Restaurant has crafted a dish that not only screams summer, it allows you not to scream when you put on your bikini in the summer. Galli’s Integrale Pasta is made with whole-wheat spaghetti (and if you have Celiac intolerance, you can order it gluten free as well), escarole, cannellini beans, and cherry tomatoes in a light garlic oil brodino. This means you can still get your “Mangia” on without feeling guilty.
Chef Gallo told us: “My inspiration for Integrale came from my wife Karen who is always encouraging me to experiment with lighter ingredients, whole-wheat pastas and vegetables without sacrificing taste. It’s the garlic oil brodino that really makes this dish pop. We use fresh garlic every day that is thinly sliced and combined with premium olive oil imported from Italy, vegetable stock and a pinch of this and a pinch of that.”
- Whole-wheat spaghetti OR (gluten free available as well)
- Cannellini beans
- Cherry tomatoes in a light garlic oil brodino
- Heat the olive oil in a large, heavy skillet over medium heat. Add thinly sliced garlic and cook, stirring, until golden. Stir in the cannellini beans and cook until the beans become soft. Add the escarole and vegetable broth. Add fresh seasonings to taste.
- Bring the sauce to a boil then lower the heat so the sauce is at a lively simmer. Continue to cook, stirring frequently, until the sauce is lightly thickened. In a separate pot stir the whole-wheat spaghetti into boiling water. Cook the pasta, semi-covered, stirring occasionally until cooked al dente. Now add the pasta and cherry tomatoes — toss and serve.
Galli Restaurant is located in Manhattan’s Soho neighborhood at 45 Mercer St. (btw Broome & Grand Streets). Call 212.966.9288 for reservations or delivery.