Capellini Alla Piemontese Angel Hair Piemontese Style Recipes

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.

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.

CAPELLINI CAPRESE

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.

CAPELLINI ALLA CAMPAGNOLA- RUSTIC ANGEL HAIR PASTA & CHICKEN

Steps:

• Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
• Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
• Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
• Drain chicken and set aside.
• Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
• Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
• Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
• Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
• Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
• Stir in chopped parsley, then add drained angel hair pasta and toss.
• Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.

CAPELLINI AL GAMBERETTI (ANGEL HAIR PASTA WITH SHRIMP)

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
• Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
• Season to taste with salt and pepper.
• Toss with pasta and garnish with fresh parsley.