Capunti Pasta With Golden Cherry Tomato Sauce Recipes

CAPUNTI PASTA WITH GOLDEN CHERRY TOMATO SAUCE

Steps:

• For the capunti: Dust a sheet pan with semolina and set aside.
• Combine the semolina flour and all-purpose flour in a large bowl. Create a well in the center of the flour and pour in 1/2 cup warm water. Mix the dough with a fork, mixing until smooth. If the dough seems dry, add more water to get a smooth, not wet, dough. Let rest for 15 minutes, if time allows.
• Working with a quarter of the dough at a time, roll it into pieces about the size of Ping-Pong balls. Roll each piece out to a rope about 12 inches long and 1/2-inch in diameter. Cut the ropes into 1-inch-long pieces. Using the edge of a knife, roll each piece towards you, putting pressure on the dough to create an indentation in the middle so it forms a canoe-like shape. Place the formed capunti on the prepared sheet pan; keep them covered with a damp kitchen towel until ready to cook. Continue until all the dough is used.
• Meanwhile, make the cherry tomato sauce: Heat the oil in a large, deep skillet over medium-high heat. Once glistening, add the garlic and cook, stirring, 1 minute. Add cherry tomatoes and half of the basil. Season to taste with salt and pepper. Cover the skillet and cook until the tomatoes burst and break down, about 10 minutes, lowering the heat as needed and stirring occasionally. Turn the heat off; discard the garlic cloves if you like.
• Meanwhile, bring a large pot filled two-thirds full of water to a boil. Season with salt. Drop the capunti into the pot and boil until cooked through, 3 to 4 minutes. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta directly to the skillet with the tomato sauce and stir; the pasta will begin to absorb the sauce. If it is looking dry, add a ladle of the starchy reserved pasta water. Continue stirring, adding more water if needed, until you are happy with consistency. Spoon the warm pasta into bowls and top each serving with torn burrata, the remaining basil leaves and freshly grated Parmigiano.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

COURTNEY ROULSTON'S CAPUNTI WITH GARLIC TOMATO SAUCE

Steps:

• Place the tomato, garlic, sugar and oil in a large frying pan over medium heat. Season. Cook for 15-20 mins or until the sauce reduces slightly.
• To make the capunti, combine the flour and salt in a large bowl. Create a well in the middle of the flour. Gradually add the water and use your hands to combine until the dough clings together and feels springy. If the dough is sticking to your hands, add more flour. If the dough is too dry, add a little more water. Tip the dough onto a clean, dry workbench. Knead the dough for 5-8 mins or until it is smooth and shiny. Wrap the dough in plastic wrap and let it rest for at least 20 mins at room temperature.
• Uncover the dough and cut it into 6 pieces. Keep one piece out and fold the others back in the plastic wrap to stay moist. Place the dough on a clean, dry surface. Roll the dough into a long, thin log about 1cm wide. Cut the log into 2cm-long pieces. Hold one piece of dough in the palms of your hands. Rub your palms together to make a pod shape with pointed ends. Repeat with the remaining dough pieces.
• Lay one piece of shaped dough on the bench. Place the tips of your three middle fingers lengthways along the top of the piece of dough and press down firmly. Pull your fingers back along the bench towards yourself until they release and the dough curls in on itself. The dough should resemble an empty pea pod. Repeat with the rest of the dough, setting the pieces aside without touching so they don't stick together.
• Bring a large saucepan of water to the boil over a high heat. Add a generous pinch of salt. Carefully slip the capunti into the water. Cook for 1-2 mins or until the capunti floats to the top of the pan. Drain well.
• Divide capunti among serving plates. Top with the tomato and garlic sauce and sprinkle with basil leaves to serve.

PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE

Steps:

• Heat the olive oil in a non-stick skillet, over a medium heat.
• Add the garlic and cook for 1 minute.
• Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
• When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
• Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
• After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
• If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
• Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.

ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.