Capellini With Tomatoes And Basil Recipes

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CAPELLINI WITH TOMATOES, GARLIC, AND BASIL



Capellini With Tomatoes, Garlic, and Basil image

This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat

Provided by MizEmerilLagasse

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil flavored cooking spray
8 cloves garlic, thinly sliced
3 cups seeded and diced fresh tomatoes
1 cup fresh basil leaf, roughly chopped
1/2 teaspoon kosher salt (optional)
fresh ground pepper
8 ounces capellini
1 tablespoon olive oil
3 tablespoons shaved parmesan cheese

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 POMODORO (PASTA WITH FRESH TOMATO SAUCE)



Capellini Pomodoro (Pasta with Fresh Tomato Sauce) image

Years ago, an Italian restaurant served a dish called capellini pomodoro which I ordered often, sometimes adding grilled chicken or shrimp to the pasta. This is my own quick version.

Provided by thedailygourmet

Categories     Pasta by Shape

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ pounds Roma tomatoes
1 pound capellini pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
salt and freshly ground black pepper to taste
4 leaves basil, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
  • Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
  • Transfer peeled tomatoes to a food mill, and process until smooth.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
  • While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
  • Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 69.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 726.5 mg

TOMATO AND BASIL CAPELLINI



Tomato and Basil Capellini image

Simple and fresh tasting pasta dish. Meatless, but can be paired with chicken. Serve with some warm bread and a nice glass of wine.

Provided by Wendelina

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces uncooked capellini
2 -3 tablespoons olive oil
1 cup thin sliced zucchini
2 garlic cloves, crushed
2 cups chopped roma tomatoes
1/4 cup fresh basil, chopped
1/4 fresh ground pepper
1/2 cup fresh grated parmesan cheese

Steps:

  • Cook capellini just to al dente as directed on package. Drain. Rinse with hot water and keep warm.
  • In large skillet heat oil. Lightly sautee zucchini and garlic. Stir in tomatoes, basil and pepper. Cook until thoroughly heated and slightly thickened. Add the basil and stir well. Remove from heat.
  • In 4 dishes, spoon 1/4 of the hot vermicelli and top each with 1/4 of the tomato mixture. Sprinkle with cheese, garnish with a little extra basil and serve immediately.

Nutrition Facts : Calories 453.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 11, Sodium 203.7, Carbohydrate 69, Fiber 4.2, Sugar 5.5, Protein 17.2

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