Capellini In Garlic Sauce 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 WITH TOMATOES, GARLIC, AND BASIL

Steps:

• Lightly coat a heavy nonstick skillet with cooking spray.
• Place over medium heat and add the garlic slices.
• Cook slowly until garlic is lightly and evenly browned.
• Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
• Cook just until the tomatoes are heated through, about 3 minutes.
• Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
• Drizzle pasta with olive oil and toss to evenly coat.
• Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
• Serve at once, tossing the mixture as you serve.

CAPELLINI WITH ANCHOVY SAUCE

Steps:

• Pour oil from bottle of anchovies into 1/3 cup measuring cup; add olive oil to reach 1/3 cup.
• Cook garlic cloves in oil over moderately-high heat until golden - discard garlic; add 8 anchovy fillets, or to taste and simmer, stirring, until the anchovies dissolve.
• Add tomatoes and olives and simmer 5 minutes, or until thickened slightly; stir in parsley and season to taste.
• Cook capellini until al dente and toss with sauce.
• Serve immediately.

CAPELLINI IN GARLIC SAUCE

Steps:

• In 1 1/2 quart saucepan brown garlic in oil with salt and pepper. Remove from stove to cool. When cool, add 2 cups of water and parsley. Bring to boil and let simmer 15 to 20 minutes. Cook capellini al dente. Pour garlic sauce over capellini and serve