Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pints cherry tomatoes
• 2 large garlic cloves, minced
• 1 teaspoon grated lemon peel
• 1/4 teaspoon dried crushed red pepper
• 2 large heads of frisée (about 1 pound), coarsely chopped
• 12 ounces farfalle (bow-tie pasta)
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
2. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
3. Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.