Capellini Al Forno Recipes

CAPELLINI WITH TOMATOES AND BASIL

Capellini with Tomatoes and Basil image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

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.

CAPELLINI AL FORNO

CAPELLINI AL FORNO image

Categories Pasta Bake Kid-Friendly Dinner Ham

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
2 cups (8 ounces) shredded smoked mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated. Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes. Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

CAPELLINI POMODORO

Capellini Pomodoro image

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

Ingredients

4 garlic cloves, minced
2 lbs plum tomatoes, diced
1 ounce fresh basil, minced
1/3 cup olive oil
3 ounces fresh parmesan cheese
12 ounces angel hair pasta, cooked
1/4 teaspoon black pepper

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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