CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
LEMON CAPELLINI
Steps:
- Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
- Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
- As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
- Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
PASTA PESCATORE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes. Add the tomatoes and chile flakes and bring the sauce to a boil. Cook, about 10 minutes. Add the flounder, shrimp and capers. Sprinkle with salt and pepper. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes.
- Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes.
- Ladle out 1/4 cup pasta cooking water and reserve. Drain the pasta. Add the pasta and reserved water to the skillet and toss gently. Cook on low, about 2 minutes. Sprinkle with salt and pepper. Transfer the pasta to a bowl and serve with the Parmesan if desired.
SCIALATIELLA ALLA PESCATORE: SCIALATIELLA PASTA WITH SEAFOOD
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking.
- For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
- At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside.
- Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
- In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot.
CAPELLINI CAPRESE
Give this Capellini Caprese dish its vibrant flavor with fresh tomatoes and basil. The Italian dressing on Capellini Caprese really makes it sing.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
CAPELLINI CAPRESE
This recipe is from Kraft! Easy and delicious. Feel free to add some grilled chicken or other fresh vegetables to this dish to make it a main dish meal!
Provided by CookingONTheSide
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
- Add onions and garlic; cook and stir 2 minute.
- Add tomatoes; cook 5 minute or until heated through, stirring occasionally.
- Drain pasta.
- Add to tomato mixture; mix lightly.
- Sprinkle with cheese and basil.
Nutrition Facts : Calories 249.7, Fat 1.3, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 51.2, Fiber 3.6, Sugar 2.2, Protein 8.8
CAPELLINI PRIMAVERA
A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken added to the pasta if you like something a little more substantial.
Provided by PalatablePastime
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta"al dente" in boiling water; drain and set aside.
- While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
- or so in and swirl; heat on medium.
- Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
- Do not scorch garlic.
- Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
- Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
- Add the tomatoes and any juice to the vegetable mixture and stir well.
- Simmer uncovered for 2-3 minutes or until warmed through.
- Add the cooked pasta to the skillet and toss to mix.
- Adjust liquid with additional broth if needed.
- Sprinkle with Parmesan cheese and red pepper flakes, if desired.
- Serve.
CAPELLINI POMODORO
Make and share this Capellini Pomodoro recipe from Food.com.
Provided by Josie M
Categories European
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and add garlic, cook until garlic turns white.
- Add diced tomatoes and pepper.
- Heat through stirring constantly.
- About 2 to 3 minutes.
- Remove from heat and add basil and half of the cheese.
- Toss gently with the pasta.
- Serve at once and top with remaining cheese.
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